Linguine with green olives and homemade breadcrumbs

Step by Step

Step 1

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.

Step 2

Boil the pasta in salted water according to pack instructions, stirring occasionally, until al dente.

Step 3

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.

Step 4

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.