Place fava beans in a large heatproof bowl and cover with boiling water. Let stand for 10 minutes, then drain.

Once the beans are cool enough to handle, peel off the grey outer shells and discard them.

Cook the gemelli pasta in a large saucepan of boiling water until tender. Drain and return the pasta to the pan, covering to keep warm.

Heat 1/3 cup of olive oil in a large saucepan over medium heat.

Add the zucchini, half of the crushed garlic, and peas to the saucepan. Cook, stirring, for about 5 minutes, or until the zucchini softens.

Add the peeled fava beans to the saucepan and cook for 1 minute.

To make the lemon and garlic crumbs, heat the butter and 1 tablespoon of olive oil in a medium skillet over medium heat.

Add the remaining crushed garlic, finely grated lemon peel, and breadcrumbs to the skillet.

Cook, stirring, until the breadcrumbs are golden and crisp.

Combine the cooked pasta with the zucchini mixture, crumbled goat cheese, and fresh mint leaves.

Top with the lemon and garlic crumbs to serve.