Summer lemon tagliatelle with gremolata crumb

30 Min
4 People
Rating starstarstarstarstar
Quick fresh and simple pasta meal with extra crunch from the lupin gremolata.

Gluten-friendly option: pasta is replaced with GF pasta.
1. Chop 1 garlic clove and parsley. Heat a frypan over medium heat then add lupin, garlic, 1/2 tsp chilli flakes and 2 tbsp olive oil. Toss until lupin is crispy. Add parsley and salt. Stir until combined, set aside.

2. Cook pasta according to packet instructions, or until al dente. Reserve 1 cup of water, drain and set aside.

3. Julienne or ribbon zucchini. Ribbon asparagus using a vegetable peeler. Halve cherry tomatoes, zest and juice lemon. Tear bocconcini and set aside.

4. Reheat saucepan over low heat. Add cherry tomatoes, 2 crushed garlic cloves, lemon zest, 3 tsp dried basil and 1/4 cup olive oil. Cook for 2 minutes, or until garlic is soft.

5. Add lemon juice, pasta and vegetables to pan. Toss until coated, adding pasta water as needed. Remove from heat and toss through gremolata and rocket leaves. Season to taste with salt and pepper.

6. Divide pasta between bowls and top with bocconcini to serve.

Add any extra dried herbs of choice to the gremolata. Reserve a little gremolata to garnish over bocconcini when serving.

Gluten friendly option - pasta is replaced with GF pasta.
garlic 3 cloves
parsley 1 packet
lupin flakes 2/3 cup (80g)

tagliatelle 250g

zucchini 1 1/2
asparagus 1 bunch
cherry tomatoes 1/2 punnet (200g)
lemon 1
bocconcini 1/2 tub (100g)

rocket leaves 1/2 bag (100g)

From your pantry:
olive oil, salt, pepper, dried basil, chilli flakes