Courgette, lemon & mint linguine with fennel seed pangrattato
By Ed Smith
Mint and lemon bring a summery freshness to this pasta dish, and the scented pangrattato crumb is a lively, crunchy alternative to parmesan
-
Prep:20 mins
Cook:40 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 638
-
fat 18g
-
saturates 3g
-
carbs 94g
-
sugars 0g
-
fibre 9g
-
protein 21g
-
salt 0.34g
Ingredients
- 800g courgettes , cut into 2-3mm thick slices
- 5 tbsp extra virgin olive oil , plus extra for drizzling
- 3 garlic cloves , 2 finely sliced, 1 finely chopped
- 3 mint sprigs , leaves picked and finely shredded
- 1 lemon , juiced and zested
- 150g ciabatta or sourdough , blitzed to course breadcrumbs
- 2 tsp fennel seeds , lightly bashed using a pestle and mortar
- 400g linguine
Method
Heat a large saucepan with a lid over a medium heat and gently fry the courgettes, with a big pinch of salt, in 1 tbsp of the oil for 20 mins with the lid slightly ajar, stirring occasionally. Remove the lid, add the sliced garlic and cook for 5 mins more until the courgettes have collapsed and are jammy. Stir in the mint, lemon zest and juice, lots of black pepper and 1 tbsp olive oil. Remove from the heat and set aside.
Meanwhile, heat the remaining 3 tbsp of olive oil in a large frying pan over a medium heat. Stir in the breadcrumbs and fennel seeds and fry for 5 mins until golden and crisp. Add the chopped garlic, mix and cook for 1-2 mins more. Season with salt and set aside.
Cook the linguine in boiling salted water following pack instructions. Reserve a mugful of the cooking water, drain, return the linguine to the pan, then stir the courgettes through, loosening with a little pasta water as necessary. Divide between pasta bowls and sprinkle generously with the pangrattato.
