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- 75 g pine nuts
- juice and zest of 2 lemons
- 1 bunch fresh flat-leaf parsley, leaves picked, half finely chopped and half left whole
- 135 ml extra virgin olive oil
- 95 g Parmesan cheese, freshly grated, plus extra for shaving
- 30 g pecorino cheese, freshly grated
- sea salt
- freshly ground black pepper
- 320 g good-quality tagliarini or tagliatelle
Directions:View on Jamie Oliver
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