Name: Olive Fettuccine with Herb Crumb (Vegan)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: ¼ cup Greenleaf EVOO; 4 Ciabatta slices, toasted and blended into crumbs; ½ Lemon, zest; 500 g Fettuccine, cooked per package instructions; ½ cup Greenleaf EVOO; 3 Garlic cloves, crushed; 1 cup Olives, pitted; ½ cup Grated parmesan (vegan or regular); 1 Lemon, zest and juice; ½ cup Mixed herbs, chopped

Yields4 Servings

Prep Time20 minsCook Time30 minsTotal Time50 mins

Lemon Breadcrumb Ingredients

¼ cup Greenleaf EVOO

4 Ciabatta slices, toasted and blended into crumbs

½ Lemon, zest

Pasta Ingredients

500 g Fettuccine, cooked per package instructions

½ cup Greenleaf EVOO

3 Garlic cloves, crushed

1 cup Olives, pitted

½ cup Grated parmesan (vegan or regular)

1 Lemon, zest and juice

½ cup Mixed herbs, chopped

Instructions

Preheat oven to 180°C. Toss breadcrumbs with olive oil and lemon zest. Spread on a tray and bake until golden. Set aside.

Reserve ½ cup pasta water when draining cooked pasta.

In a pan over low heat, whisk reserved pasta water and lemon zest. Gradually stir in olive oil and parmesan until a creamy sauce forms. Add pasta and olives, tossing to coat evenly.

Serve topped with herb crumb and a sprinkle of lemon zest.

Ingredients