Angelhair pasta with herbs and lemon


  • Serves 4 people

  • 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.
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