Green Olive Linguine with Broccolini & Lemon Breadcrumbs

green olive linguine with an olive oil-based sauce, broccolini, and crispy lemon breadcrumbs


  • 12 oz broccolini, cleaned and trimmed
  • 4 oz grainy bread, cubed
  • neutral oil (safflower, vegetable, etc.)
  • 1 lemon, zested
  • kosher salt
  • 1 lb linguine
  • 3 tbsp olive oil
  • 4 green onions, sliced
  • 2 garlic cloves, minced
  • 1 cup pasta water
  • 2 tbsp butter
  • ¼ cup lemon juice
  • 8 oz pitted green olives, halved
  • 4 oz capers
  • chopped fresh chives to garnish
Green Olive Linguine with Broccolini & Lemon Breadcrumbs #Pastarecipes


  1. Bring a large pot of salted water to a boil. Add the broccolini and blanch for 3 minutes, or until bright and tender. Transfer the broccolini out of the pot (reserve the water) and 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 and let dry. Once dry, roughly chop the broccolini.
  2. Meanwhile, make the breadcrumbs by placing the bread into a food processor. Pulse until crumbs form. Heat a large sauté pan over medium heat and add enough neutral oil to fully cover the bottom and come up the sides about ¼ of an inch. Once the oil is hot, add the breadcrumbs. Toast until golden brown. Quickly use a strainer to retrieve the breadcrumbs and transfer them to a plate lined with paper towels. Immediately season with the lemon zest and a pinch of salt. Let cool.
  3. Bring the water in the pot back to a boil, add another pinch of salt, and drop in the linguine. Cook for 1 minute less than the package’s instructions, stirring often.
  4. Full instructions visit @theoriginaldish

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