Cook the pasta according to the packet instructions in generously salted water, then drain and set aside. I like to cook it al dente for the perfect bite.

In a large pan, heat olive oil over medium heat and gently fry the minced garlic until fragrant.

Add the green peas and sauté for 3–4 minutes until they’re tender but still bright.

Season with salt, red pepper flakes and mixed herbs — sauté for another minute to bring out the aroma.

Add the cooked pasta to the pan and toss lightly so it picks up all the flavor.

Finally, sprinkle in the golden breadcrumbs (your homemade pangrattato). Toss everything together and cook for another minute until the crumbs cling to the pasta.

Stir in chopped cilantro (or parsley if you prefer).

To finish, garnish with dairy‑free Parmesan cheese for a vegan twist. Garnish with some dairy‑free Parmesan, a sprinkle of lemon or orange zest, chili oil, and a bit of oregano if you like. Serve it warm with a side of hot soup or breadsticks.