Green Olive Linguine with Broccolini & Zesty Lemon Breadcrumbs

Ingredients:

• 8 oz broccolini, cleaned and trimmed
• 1 tablespoon plus ½ cup TAO olive oil
• ¼ cup panko (Japanese breadcrumbs)
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh dill
• 1 teaspoon finely grated lemon zest
• 12 ounces linguine or other long pasta– love using our Olive Linguini by Sbiroli
• 4 oil-packed anchovy fillets (optional)
• 3 tablespoons drained capers
• ½ ounce Parmesan finely grated (about a ½ cup), plus more for serving
• 2 tablespoons fresh lemon juice
• ½ cup chopped fresh basil
• 1 cup green pitted olives or our lemon stuffed olives, halved
• 1 cup chopped fresh parsley
• 1 small garlic clove

Directions:

  1. Bring to a boil are large pot of water, salted to taste. Add the broccolini and blanch for 3 minutes, or until bright and tender. Using a large slotted spoon or spider, take broccolini from the pot and place into a large bowl of ice water. Let cool in the water for a minute or two. Transfer the broccolini to a sheet pan lined with paper towels to dry. Once dry, roughly chop the broccolini and bring to room temperature.
  2. Heat 1 Tbsp. oil in a medium skillet over medium and cook panko, stirring, until golden, about 5 minutes. Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest.
    Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
  3. Meanwhile, mash anchovies and garlic to a paste on a cutting board with the side of a chef’s knife. Combine with parsley, basil, and half of olives and capers in a large bowl. Chop remaining olives and capers and add to bowl, along with remaining ½ cup oil and broccolini. Mix well; season sauce with salt and pepper.
  4. Add pasta and ¼ cup reserved pasta cooking liquid to sauce. Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta. Add lemon juice; season with salt and pepper.
  5. Serve pasta topped with panko and more Parmesan.


Do Ahead: Sauce can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.

Green Olive Linguine with Broccolini & Zesty Lemon Breadcrumbs
Green Olive Linguine with Broccolini & Zesty Lemon Breadcrumbs
Votes: 4
Rating: 4.75
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Green Olive Linguine with Broccolini & Zesty Lemon Breadcrumbs
Green Olive Linguine with Broccolini & Zesty Lemon Breadcrumbs
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Print Recipe

Uniquely... Thoughtfully...Artfully...Gourmet