10 Easy Recipes To Cook This Month By Jamie Oliver

Ingredients

• 300 g Penne Pasta (any good quality penne)
• 1 tbsp Salt (for pasta water and seasoning)
• 1 cup Fresh Parsley (packed, stems removed)
• 120 ml Extra Virgin Olive Oil (divided: 100 ml for herb oil, 1 tsp for sauce)
• 200 g Jar‑red Roasted Peppers (drained, skins removed)
• 50 g Raw Almonds (unsalted, whole)
• 1 tsp Flaked Dry Chili (adjust to taste)
• 1 tsp Red Wine Vinegar (adds brightness)
• 2 tbsp Cottage Cheese (full‑fat for creaminess)
• 1 tsp Freshly Ground Black Pepper (generous seasoning)
• 2 tbsp Parmesan Cheese (optional, for finishing)

Instructions

1. Boil the Pasta

   Fill a large pot with water, add 1 tbsp salt and bring to a rolling boil. Add the penne, stir, cover for 1 minute, then uncover and cook until al dente (about 10 minutes).

   Time: PT10M

   Temperature: 100°C

2. Make the Herb Oil

   Place the packed parsley leaves in the blender, add 100 ml extra virgin olive oil, a pinch of salt, and blend on high until smooth and vibrant green.

   Time: PT5M

3. Prepare the Pepper‑Almond Sauce

   In the same blender, combine the jarred roasted peppers, raw almonds, flaked dry chili, 1 tsp olive oil, a generous pinch of salt and pepper, red wine vinegar, and cottage cheese. Blend until smooth.

   Time: PT5M

4. Drain the Pasta

   When the pasta is al dente, reserve ½ cup of the cooking water, then drain in a colander.

   Time: PT2M

5. Combine Pasta and Sauce

   Return the drained pasta to the large skillet over low heat. Add the pepper‑almond sauce, a splash of reserved pasta water, and toss gently until every strand is coated and the sauce is glossy.

   Time: PT3M

   Temperature: medium

6. Finish and Serve

   Stir in a drizzle of the fresh parsley oil, sprinkle with Parmesan if using, and give the pasta one final toss. Plate, add a few extra drops of herb oil for “bombs” of flavor, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

60 g

Fat

15 g

Fiber

5 g