Courgette, lemon & mint linguine with fennel seed pangrattato - Good Food Middle East
Mint and lemon bring a summery freshness to this pasta dish, and the scented pangrattato crumb is a lively, crunchy alternative to parmesan
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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
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