This little ensemble is a performance of spring freshness with asparagus, mint and zucchini all jostling together to hit the high notes of light and lovely flavour. There's pasta, of course. But what makes this rigatoni a true melody is the garlicky, lemony, golden crumb on top – it takes things from nice to next-level-wow!
Bring a saucepan of salted water to the boil in preparation for step 3. Peel and thinly slice eschalot. Snap woody ends from asparagus and slice into 2cm pieces. Slice zucchini into rounds. Pick mint leaves from their stems and roughly chop.
Peel and crush garlic. Finely grate lemon zest. Heat 2 teaspoons oil in a frypan over medium heat. Add garlic, lemon zest, panko breadcrumbs and a pinch of salt and cook, stirring constantly, for 5–6 minutes or until golden and crisp. Transfer to a bowl and wipe out pan.
Once water is boiling, add pasta and cook for 9 minutes or until al dente. Drain, reserving 125ml (½ cup) pasta cooking water. While pasta is cooking, continue with step 4.
Heat 2 teaspoons oil in a frypan over heat. Add eschalot and a pinch of salt and pepper and cook, stirring, for 1–2 minutes. Add zucchini, asparagus and reserved pasta cooking water, cover with a lid and cook for a further 3–4 minutes or until softened.
Add pasta, parmesan and ½ the mint to pan and cook for a further 1 minute or until warmed through. Squeeze over juice of ½ the lemon and stir to combine. Season well with salt and pepper.
Squeeze remaining lemon juice into a large bowl with remaining oil. Add salad leaves, salt and pepper and toss to combine. Divide pasta between bowls and sprinkle with garlic crumb. Crumble over goat's cheese and serve with salad.