Mock Parmesan pasta
Parmesan has a hefty price tag, so we’ve used seasoned breadcrumbs instead.They’re so tasty you don’t need any extras for the pasta.
- 500 g spaghetti
- 1 ciabatta roll, broken into chunks
- 15 ml butter
- 30 ml olive oil
- 4 garlic cloves, crushed
- handful of fresh parsley, chopped
- grated zest of 1 lemon
- 2,5 ml dried chilli flakes (optional)
- salt and freshly ground pepper
- handful of fresh rocket
- generous glug of olive oil
- lemon wedges
1 Bring a large pot with salted water to the boil and cook the spaghetti until just done and still firm. Drain and set aside.
2 Put the ciabatta chunks in the bowl of a food processor and pulse to form crumbs.
3 Heat the butter and oil in a pan and add the breadcrumbs. Stir-fry for a minute, then add the garlic and stir-fry until the crumbs are golden brown and the garlic is fragrant.
4 Remove the pan from the stove and mix in the parsley, lemon zest and chilli flakes (if using). Season with salt and pepper.
5 TO FINISH
Transfer the spaghetti to a serving bowl and sprinkle 3⁄4 of the crumbs over. Season with the lemon juice and add the olive oil. Mix well. Sprinkle the rest of the crumbs over and serve with rocket and lemon wedges.