Lemon and basil fettuccine with garlic breadcrumbs (Photo: Emma Boyd; additional design by Archi Banal)
Lemon and basil fettuccine with garlic breadcrumbs (Photo: Emma Boyd; additional design by Archi Banal)

FoodJanuary 16, 2022

Recipe: Lemon and basil fettuccine with garlic breadcrumbs

Lemon and basil fettuccine with garlic breadcrumbs (Photo: Emma Boyd; additional design by Archi Banal)
Lemon and basil fettuccine with garlic breadcrumbs (Photo: Emma Boyd; additional design by Archi Banal)

A little bit lazy but still a little bit classy, this might just be the perfect summer dinner.

At this time of year, big blue skies stretch out long and summer days are passed with toes in the sand and bodies weightless in the salty green waters of the Pacific. With a bit of luck, thoughts of work and chores have been replaced instead with good books, good company and good food. And speaking of good food, let this recipe be one that graces your summer table. It contains few ingredients, is quick and simple to prepare and results in a damn tasty evening meal. 

LEMON & BASIL FETTUCCINE WITH GARLIC BREADCRUMBS

Serves 4-6

  • 3 lemons 
  • ½ cup + 2 tablespoons olive oil
  • 75g parmesan, finely grated
  • ½ cup basil, loosely packed, finely chopped
  • 1 teaspoon flaky sea salt
  • 400g fettuccine
  • ¾ cups breadcrumbs
  • 2 cloves garlic, minced

Zest one of the lemons into a small bowl and add to this the juice of all the lemons – you should end up with about a third of a cup of juice. 

Add the half cup of olive oil, the parmesan, basil and the salt. Mix well to combine. 

Cook the fettuccine as per the packet directions. 

While it’s cooking, heat the remaining 2 tablespoons of olive oil in a heavy-bottomed frying pan over a medium-high heat. 

Add the breadcrumbs and the garlic and toast, stirring with a wooden spoon for 7-10 minutes until golden and crunchy. Remove from the heat and season with sea salt. 

Once the pasta is cooked, remove from the heat and drain. Return to the pot and pour over the lemon sauce. Stir well before dividing among bowls and serving topped with the breadcrumbs.  

The Spinoff’s first-ever food newsletter is here. Written by Charlotte Muru-Lanning and produced in partnership with Boring Oat Milk, The Boil Up is your weekly catch-up on what’s happening in our diverse and ever-changing culinary landscape, covering the personal, the political and the plain old delicious.

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Mad Chapman, Editor
Aotearoa continues to adapt to a new reality and The Spinoff is right there, sorting fact from fiction to bring you the latest updates and biggest stories. Help us continue this coverage, and so much more, by supporting The Spinoff Members.Madeleine Chapman, EditorJoin Members

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