Because when it comes to pasta dishes, simplicity is key.
1 pound angel hair pasta
2 cloves peeled garlic
Juice of 1 large lemon (about 4 tablespoon)
1 teaspoon Dijon mustard
3/4 cup extra virgin olive oil
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Chopped flat leaf parsley
Zesty breadcrumbs, for topping (recipe follows)
Cook angel hair pasta according to package directions. Drain well and set aside.
In a bowl, whisk together garlic, lemon juice and Dijon, and blend until smooth. Drizzle in olive oil, stir in Parmesan cheese, half the breadcrumbs and season with salt and big pinch of freshly ground black pepper.
Toss together dressing with hot pasta. Garnish with chopped parsley and zesty breadcrumbs.
2 tablespoons butter
1/2 cup panko breadcrumbs
Zest of 1/2 large lemon
Melt butter in medium skillet over medium heat. Stir in the breadcrumbs and cook, while stirring, until golden brown. Stir in the lemon zest to combine. Remove from heat.