Fettuccine with Creamy Chickpeas, Pan-Fried Zucchini & Lemon Crumbs

Creamy, zesty, and 100% vegan-friendly.

This Italian-inspired fettuccine by Silvia Colloca pairs a velvety chickpea purée with golden, pan-fried zucchini and a crispy lemon-and-herb pangrattato. It’s a vibrant, flavour-packed dish that’s perfect for warmer-weather dining.

prep time

15

minuti
cook time

15

minuti
serves

4

people

Ingredients

500g San Remo fettuccine
1 tin chickpeas, drained and rinsed
Juice and zest of 1 lemon
60ml extra-virgin olive oil, plus extra for frying
2 zucchinis, sliced into thin rounds
½ cup fresh breadcrumbs
Handful of parsley, finely chopped,
Handful of mint leaves
Sea salt and cracked pepper

Method

Blitz chickpeas, garlic, lemon juice, zest, and olive oil until creamy, loosening with a little warm water if needed. Season well and set aside.
In a pan, fry the zucchini in olive oil until golden on both sides. Remove and set aside.
In the same pan, toast the breadcrumbs until crisp, then mix with lemon zest and parsley.
Cook the fettuccine to al dente, lift them out and drop them straight into the chickpea puree. Toss to combine.
*add a little bit of pasta water to loosen if necessary.
Add the zucchini and top with the lemon crumbs, mint leaves and freshly ground black pepper to serve.