Ingredients
4 fresh lasagne sheets, cut into 2.5cm/1in strips.
½ head of broccoli, cut into florets
For the breadcrumbs
4 slices white bread
2 garlic cloves, chopped
1 lemon, zest only
small handful each fresh chives, flatleaf parsley, basil and tarragon
2 tbsp olive oil
2 tbsp chopped fresh basil leaves, to serve
Method
1. Bring a saucepan of salted water to the boil.
2. Add the pasta and broccoli to the boiling water and cook for three minutes. Drain and place into a bowl to keep warm.
3. For the breadcrumbs, in a small food processor, pulse the bread, garlic cloves, lemon zest and herbs until combined.
4. Heat the olive oil in a non-stick frying pan and fry the breadcrumbs until golden-brown and crisp.
5. To serve, stir the breadcrumbs into the pasta and broccoli and pile onto a plate. Scatter over the chopped basil.
