Ingredients
Method
1.Place broad beans in a large heatproof bowl, cover with boiling water, stand 10 minutes. Drain beans. When cool enough to handle, peel grey outer shell from beans. Discard shells, reserve beans.
2.Meanwhile, cook pasta in a large saucepan of boiling salted water, uncovered, until just tender, drain. Return to pan, cover to keep warm.
3.To make lemon and garlic crumbs, heat butter and oil in frying pan, cook garlic, rind and breadcrumbs, stirring, until breadcrumbs are golden and crisp.
4.Heat the oil in a large saucepan, add the zucchini, garlic and peas. Cook, stirring, for about 5 minutes or until the zucchini is almost browned. Add the broad beans, cook for 1 minute.
5.Combine the pasta, zucchini mixture, cheese and mint leaves. Top with lemon and garlic crumbs.
Not suitable to freeze. Pasta suitable to microwave.
Note
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