By Hannah Shaw
Linguine with zesty, herby breadcrumbs
4 steps
Cook:30min
Updated at: Thu, 17 Aug 2023 07:01:12 GMT
Nutrition balance score
Good
Glycemic Index
43
Low
Glycemic Load
38
High
Nutrition per serving
Calories784.1 kcal (39%)
Total Fat41.4 g (59%)
Carbs88.2 g (34%)
Sugars4 g (4%)
Protein17.8 g (36%)
Sodium1077.7 mg (54%)
Fiber7.5 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
80gbread
dry, day-old
90mlextra-virgin olive oil
plus 1 tbsp extra for frying
1 Tbspfennel seeds toasted
3 Tbspfresh dill
fronds and stems chopped
1unwaxed lemon
zested and juiced
salt
pepper
360glinguine
3garlic cloves
peeled and minced
75gpine nuts
toasted and roughly chopped
3 Tbspfresh parsley
leaves and stems chopped
3 Tbspfresh basil
leaves and stems chopped
100gpitted green olives
4 Tbspcapers
50gvegan parmesan
grated
Instructions
Step 1
Put the bread in a food processor and blitz to fine crumbs. Heat a tablespoon of the oil in a frying pan on a medium heat, add the fennel seeds and breadcrumbs, and cook, stirring occasionally, for four to five minutes, until golden and fragrant. Leave to cool, then toss with the dill, the zest of half the lemon, salt and pepper.
Step 2
Cook the pasta in boiling salted water according to the packet instructions, until al dente, then drain, reserving a few tablespoons of the cooking liquid.
Step 3
Meanwhile, mix the garlic, pine nuts, parsley, basil, half the olives and half the capers in a serving bowl. Finely chop the remaining olives and capers, add to the bowl with the lemon juice and the remaining oil and lemon zest, then toss and season to taste.
Step 4
Add the pasta and a splash of the reserved cooking liquid, and toss again, adding one to two tablespoons of parmesan at a time until the sauce coats the pasta. Serve the pasta topped with the zesty, herby breadcrumbs.
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