Jamie Oliver'S Summertime Tagliarini

• 3 ounces pine nuts, divided
• Zest and juice of 2 large lemons
• 1 large bunch fresh flat-leaf parsley, leaves picked, half finely chopped and half left whole (about 1 cup total)
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 4 ounces freshly grated Parmesan cheese, plus extra for shaving
• 1 1/2 ounces freshly grated pecorino cheese
• Freshly ground black pepper, to taste
• Sea salt, to taste
• 18 ounces good-quality tagliarini

1. Smash half the pine nuts into a paste, then put them into a big heatproof bowl with remaining whole pine nuts, lemon zest and juice, chopped parsley, and olive oil. Stir, then add the Parmesan and pecorino.
2. Tip: The sauce should be reasonably thick-think of it as a dressing. Taste it, so you can balance the flavors and make sure it's quite zingy; as the sauce heats and cheese melts, the lemony flavor will calm down.
3. Put a large pot of salted water on to boil. Sit sauce bowl on top while water heats up-this will take the chill out. When water starts to boil, remove bowl and add pasta to pot. Cook pasta according to package instructions; drain, reserving a little cooking water. Toss pasta with sauce and reserved cooking water (try 1/2 cup) to loosen it. The heat from the pasta will melt the cheese, allowing the lovely sauce to coat it.
4. Tip: If you find the sauce too thick, add a little more water; it should be incredibly silky, fresh, and fragrant. Have one last taste to balance the flavors. Add some Parmesan and a sprinkle of parsley; enjoy immediately.

nuts, lemons, parsley, extravirgin olive oil, parmesan cheese, pecorino cheese, freshly ground black pepper, salt, tagliarini

Taken from www.myrecipes.com/recipe/jamie-olivers-summertime-tagliarini (may not work)