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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

Method

  • 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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