40g Violife Prosociano Wedge, finely grated to give 8 tbsp
Put the bread into a food processor and blitz it to fine crumbs. Heat 1 tbsp oil in a frying pan over a medium heat and add the breadcrumbs. Season then cook, stirring often, for about 4-5 minutes until golden. Season again if necessary, then allow to cool before tossing with the dill and lemon zest. Set aside.
Boil the pasta in salted water according to pack instructions, stirring occasionally, until al dente.
Meanwhile, combine the garlic, parsley, basil, ½ the olives and ½ the capers in a large serving bowl. Finely chop the remaining olives and capers and add to the bowl with the 85ml oil and lemon juice. Mix well and season.
Drain the pasta, reserving a few tbsp of the cooking liquid. Add the pasta and reserved liquid to the bowl. Toss, adding 1-2 tbsp of the vegan wedge at a time until the sauce coats the pasta. Serve the pasta topped with the crisp, lemon herb crumbs.
Cook’s tip
The sauce can be made 1 day ahead. Seal tightly and keep chilled.
