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Angelhair pasta with herbs and lemon

You'll need

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


  • 01
  • Cook pasta in boiling salted water until al dente, then drain and set aside.
  • 02
  • 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.
  • 03
  • Add chopped herbs and grated lemon rind to pan, stir to combine, then add pasta and toss until well combined.
  • 04
  • Serve pasta, divided among 4 shallow bowls, and topped with grated Parmigiano Reggiano.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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