In a large pot, put linguine on to boil according to packet instructions. Towards the end of cooking time, remove two cups of the cooked pasta water and set aside.
In a large, deep sided pan on medium heat, add olive oil. Next, add zucchini and garlic and cook gently for 6–8 minutes to soften and colour the zucchini.
- Add the peas and cook for a further 3–4 minutes. Switch off heat.
During this time the linguine should be ready. Drain and set aside.
To a large bowl, add the egg yolks and Garlic Lovers’ Spice and whisk to combine. Next, add the parmesan cheese and whisk through. It will create a thick mixture.
Gently add the reserved pasta water to loosen the egg mixture, half a cup at a time, and whisk thoroughly to combine.
Add the linguine to the pan with the zucchini and place back on medium heat. Next add the egg mixture to coat the linguine and stir gently until the creamy mixture thickens. Stir through the chopped herbs and 1 tbsp of lemon zest until evenly combined. Switch off heat.
To make the pangrattato, add 1 tbsp of olive oil to a small pan on medium heat. Next add the breadcrumbs and Garlic Lovers’ Spice, mix well to combine and toast gently until breadcrumbs are golden brown. Take off the heat and stir through 1 tsp of fresh lemon zest.
Serve pangrattato on top of the linguine and season with salt, pepper, extra parmesan cheese and parsley to taste.
