Green Olive Lemon Garlic Pasta
Ingredients
For the toasted lemony breadcrumbs
- 1 tablespoon unsalted butter
- 1/2 cup panko breadcrumbs
- zest of 1/4 a lemon
- salt and pepper to taste
For the pasta
- 1 pound / 1 box bucatini or spaghetti
- 1 cup Freestyle Snacks™ Lemon Garlic Olives
- 1/3 cup extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, chopped finely
- 1/2 cup pasta water
- 1/2 cup finely grated parmesan cheese, plus extra for serving
- zest of 1/2 a lemon
- juice of 1 lemon
- salt and pepper to taste
Instructions
-
Begin by making the breadcrumbs. Heat the butter in a large nonstick skillet over medium heat. Once melted, add the breadcrumbs and stir constantly until golden, about 1-2 minutes. Remove from heat and stir in the lemon zest, salt and pepper. Set breadcrumbs aside and wipe the skillet clean for the olive sauce.
-
For the pasta, bring a large pot of salted water to a boil. While the water is heating up, make the sauce. Use the saved skillet to heat the olive oil and butter over medium low heat. Once butter has melted, add the garlic and sauté until fragrant. Add the Lemon Garlic olives and sauté, stirring frequently for an additional 2-3 minutes. Season with salt and pepper to taste. Remove sauce from heat and set aside.
-
Once water is boiling, cook your pasta until al dente. When it's almost finished cooking, scoop out your pasta water with a heat-safe measuring cup or mug. Drain pasta, and add back into the skillet with the olive sauce. Add 1/2 cup pasta water to the skillet along with the parmesan cheese. Toss the pasta to combine with all of the oil, pasta water, and parmesan. Add half of the toasted lemon breadcrumbs, the lemon zest, and lemon juice and toss again until combined. Season the pasta with salt and pepper to taste. Serve the pasta with the remaining breadcrumbs on top, along with extra parmesan and any herbs as desired.
