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Angelhair pasta with herbs and lemon (pictured left with Baby herb salad with elderflower vinaigrette)

Angelhair pasta with herbs and lemon

Serves 4



300 gm   angelhair pasta (capellini)
¼ cup   extra-virgin olive oil
140 gm (2 cups)   fresh breadcrumbs
4   cloves of garlic, finely chopped
½ cup   each (firmly packed) basil, flat-leaf parsley and chervil, coarsely chopped
¼ cup   mint, coarsely chopped
2   lemon rind, cut into julienne
To serve:   grated Parmigiano Reggiano and baby herb salad (recipe follows


1 Cook pasta in boiling salted water until al dente, then drain and set aside.
2 Meanwhile, heat olive oil in a large frying pan, add breadcrumbs and garlic and cook, stirring continuously, over medium heat for 8 minutes or until golden.
3 Add chopped herbs and grated lemon rind to pan, stir to combine, then add pasta and toss until well combined.
4 Serve pasta, divided among 4 shallow bowls, and topped with grated Parmigiano Reggiano.


RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Margot Braddon


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