Smoky courgette fettuccine with lemon & parsley pangrattato

1. Bring a large pan of salted water to the boil and cook the pasta according to pack instructions.

2. Meanwhile, slice the courgettes into long ribbons using a vegetable peeler. Heat 1 tbsp of the olive oil in a large frying pan and cook the bacon lardons for 4-5 minutes until starting to turn golden. Add the courgette ribbons, toss with the lardons and cook for a further 4-5 minutes until the courgettes are tender. Stir in the smoked garlic
paste and cook for 1 minute.

3. In another small frying pan, heat the remaining 2 tbsp olive oil, add the breadcrumbs and cook over a gentle heat for about 3-4 minutes until the bread is nicely golden and crispy. Remove from the heat, stir in the parsley and lemon zest, then set aside.

4. Drain the pasta, reserving a small cup of the cooking water (about 150ml). Tip the pasta back into the pan along with the courgettes, lardons and the reserved pasta water. Toss everything together. Serve in pasta bowls sprinkled generously with the crispy breadcrumbs.