Name: Angelhair pasta with herbs and lemon
Yield: 4
Ingredients: 300 gm angelhair pasta (capellini); ¼ cup extra-virgin olive oil; 140 gm fresh breadcrumbs (2 cups); 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

Ingredients

300 gm angelhair pasta (capellini)

¼ cup extra-virgin olive oil

140 gm fresh breadcrumbs (2 cups)

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

Main

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.

Styling by Rodney Dunn

Styling by Margot Braddon