Orecchiette with zucchini and smoked salmon
240 g, (orecchiette)
½ cup(s), (50g), panko
2 clove(s), crushed
500 g, thinly sliced
1 cup(s), leaves, finely shredded
200 g, thinly sliced
Grated parmesan cheese
⅓ cup(s), (25g)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan.
- Meanwhile, heat half the oil in a large non-stick frying pan over medium heat. Cook breadcrumbs and garlic, stirring, for 4 minutes or until golden and crisp. Transfer to a bowl.
- Heat remaining oil in same pan over medium heat. Cook zucchini, stirring, for 6 minutes or until just tender. Add zucchini, mint, salmon and breadcrumb mixture to pasta. Toss to combine. Serve sprinkled with parmesan.