Fast Recipes

Angelhair pasta with herbs and lemon

Australian Gourmet Traveller fast recipe for angelhair pasta with herbs and lemon

By Rodney Dunn
  • Serves 4
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Angelhair pasta with herbs and lemon (pictured with Baby herb salad with elderflower vinaigrette)


  • 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 <b><a href="/recipes/recipe-search/fast-food/2007/9/baby-herb-salad-with-elderflower-vinaigrette/">baby herb salad</a></b>


  • 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.