Herb and Lemon Sauce with Fusilli

Serves 4
Prep time 5 mins
Cooking time 8-10 mins
Ingredients

• 12oz/350g Fusilli pasta
• 11 tbsp Extra virgin olive oil
• 8 Spring onions, including the green parts, finely chopped
• Zest of 1 lemon, finely grated
• 3oz/75g Mixed herbs, thyme, parsley, marjoram, basil, rosemary, chopped
• 4 tbsp Toasted breadcrumbs
• 2oz/50g Parmesan cheese, finely grated
• Freshly ground black pepper

Method

• Bring to the boil a large saucepan of water, add 1 tbsp olive oil, this will stop it sticking.
• Drop in pasta and cook until al dente.
• Drain and transfer to a warmed serving dish, cover.
• Heat the rest of the olive oil until very hot.
• Remove from the heat and immediately stir in the spring onions, lemon zest and herbs.
• Toss with the pasta, breadcrumbs and Parmesan cheese.
• Season with the pepper and serve immediately

Equipment

• Large saucepan

Cooks Tip

• I use any short pasta in the cupboard. Farfalle (bow tie pasta) looks pretty.
• Use dried or fresh, refer to the packet for cooking times.

Shopping List

• Pasta
• Herbs
• Lemon
• Breadcrumbs
• Spring onions
• Parmesan cheese