Italian Chef Reacts to Jamie Oliver Most Popular Pasta Recipes

Ingredients

• 1 piece Leek (outer leaf removed, white and light green parts thinly sliced)
• 200 g Asparagus (trimmed and cut into 2‑inch pieces)
• 300 g Frozen Peas (no need to thaw)
• 300 g Frozen Broad Beans (also called frozen green beans)
• 30 g Unsalted Butter (cut into cubes)
• 1 tablespoon Extra Virgin Olive Oil (for sautéing)
• 50 g All-Purpose Flour (plain flour, used to thicken the sauce)
• 2 teaspoons English Mustard (adds a subtle tang)
• 800 ml Whole Milk (full‑fat for a richer sauce)
• 80 g Cheddar Cheese (shredded, melts well)
• 50 g Parmesan Cheese (freshly grated)
• 0.5 bunch Fresh Mint (leaves roughly chopped)
• 30 g Almonds (lightly toasted, coarsely chopped)
• 1 teaspoon Lemon Zest (fine zest, added at the end)
• 250 g Fresh Lasagna Sheets (cut into roughly card‑size pieces)
• to taste Salt
• to taste Black Pepper (freshly cracked)

Instructions

1. Prepare Vegetables

   Trim the outer leaf of the leek, slice the white and light‑green parts thinly. Trim asparagus and cut into 2‑inch pieces. Measure frozen peas and beans. Roughly chop mint leaves.

   Time: PT10M

2. Sweat the Leek

   Heat the casserole pan over medium heat, melt butter, drizzle olive oil, then add the sliced leek. Cook, stirring occasionally, until softened and translucent, about 10 minutes.

   Time: PT10M

   Temperature: medium heat

3. Add Asparagus and Frozen Veg

   Add the asparagus pieces, frozen peas and frozen broad beans to the pan. Sprinkle a pinch of salt and add a splash of water (about 2 Tbsp) to create steam. Cook for 5 minutes until vegetables begin to soften.

   Time: PT5M

   Temperature: medium heat

4. Thicken with Flour and Mustard

   Sprinkle the plain flour and English mustard over the vegetables. Stir quickly to coat and cook for 1 minute to eliminate raw flour taste.

   Time: PT1M

   Temperature: medium heat

5. Create the Creamy Base

   Gradually pour in the whole milk while stirring. Bring the mixture to a gentle boil, then reduce to a simmer for 5 minutes, allowing the sauce to thicken.

   Time: PT5M

   Temperature: medium heat

6. Simmer the Veggies

   Add the remaining frozen peas and beans (if any were held back) and let simmer for another 5 minutes until everything is tender and the sauce coats the vegetables.

   Time: PT5M

   Temperature: medium heat

7. Incorporate Herbs, Cheese & Nuts

   Stir in the chopped mint, shredded cheddar, grated parmesan, toasted almond pieces, and lemon zest. Mix until cheese begins to melt and the almonds are evenly distributed.

   Time: PT2M

   Temperature: medium heat

8. Layer the Lasagna Sheets

   Tear the fresh lasagna sheets into roughly card‑size pieces and gently fold them into the pan, spreading them evenly over the vegetable‑cheese mixture.

   Time: PT2M

9. Bake

   Preheat the oven to 200°C (400°F). Place the pan in the oven and bake for 25 minutes, or until the top is golden‑brown and the lasagna sheets are cooked through.

   Time: PT25M

   Temperature: 200°C

10. Rest and Serve

    Remove the pan from the oven, let it rest for 5 minutes before slicing. Serve hot, optionally garnished with extra toasted almonds and a drizzle of olive oil.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g