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Ingredients
Method
- 3 tbsp olive oil
- 30g panko breadcrumbs
- 2 lemons, zest of both, juice of one and a half
- 20g chopped basil leaves
- 400g linguine or similar
- 1 chopped onion
- 2 sliced garlic cloves
- 400g fine green beans, trimmed and halved
- 80g grated pecorino
- Fry the breadcrumbs in 1 tbsp of oil for 2 mins or until golden brown. Add to a bowl, then stir in half of the lemon zest and about a quarter of the basil. Set aside.
- Add the onion, garlic, remaining lemon zest and oil to the saucepan, followed by the pasta. Season well, pour over 1.2 litres of boiling water, then simmer for 5 mins, stirring often. Add the beans and lemon juice to the pan and simmer for 5 mins more. Drain most of the water and stir in the pecorino, then leave to sit for 2 mins. Stir in the rest of the basil, divide between shallow bowls and top with the breadcrumb mix and more pecorino to serve.
30 mins
4 serving
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