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
1
Preheat oven to 180°C. Toss breadcrumbs with olive oil and lemon zest. Spread on a tray and bake until golden. Set aside.
2
Reserve ½ cup pasta water when draining cooked pasta.
3
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.
4
Serve topped with herb crumb and a sprinkle of lemon zest.
Ingredients
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
