1.Place broad beans in large heatproof bowl, cover with boiling water, stand 10 minutes. Drain. When cool enough to handle, peel grey outer shells from beans, discard shells.
2.Meanwhile, cook pasta in large saucepan of boiling water until tender, drain. Return pasta to pan, cover to keep warm.
3.Heat oil in large saucepan, add zucchini, garlic and peas, cook, stirring, about 5 minutes or until zucchini softens. Add broad beans, cook 1 minute.
4.Make lemon and garlic crumbs. Heat butter and oil in medium frying pan, add garlic, rind and breadcrumbs, cook, stirring, until breadcrumbs are golden and crisp.
5.Combine pasta with zucchini mixture, cheese and mint. Top with lemon and garlic crumbs to serve.