Olive Linguine with Broccolini (Print Version)
# Ingredients:
→ Pasta & Bread
01 -
¾ lb thin flat pasta
02 -
¼ lb multigrain bread, cut into small cubes
→ Vegetables
03 -
½ lb young broccoli, bottoms cut off
04 -
4 scallions, cut into thin slices (divide white/pale green parts from dark green parts)
05 -
2 cloves garlic, finely chopped
06 -
2 tbsp fresh chives, finely chopped
→ Dairy & Fats
07 -
4 tbsp unsalted butter
08 -
¼ cup shredded Italian hard cheese, plus extra for garnish
09 -
Olive oil, as needed
→ Seasonings & Flavorings
10 -
Sea salt
11 -
Black pepper, freshly ground
12 -
1 tbsp grated lemon peel
13 -
¼ cup lemon juice, freshly squeezed
→ Specialty Items
14 -
1 (5 oz) container green buttery olives, drained + cut in half
# Instructions:
01 -
Put bread cubes in food processor and give them a few pulses until you get rough crumbs. Put aside for later.
02 -
Get a big pot of water boiling. Toss in the young broccoli with a good pinch of salt and cook for 2 minutes until it's bright and soft. Scoop out the broccoli and dunk it in ice water for a minute (keep the hot water). Take out broccoli and let it dry on paper towels.
03 -
Put a 12" iron pan on medium heat. Pour in enough olive oil to cover the bottom well. When it's hot, throw in the breadcrumbs. Stir often until they turn golden and crunchy. Move crumbs to a paper-lined plate and sprinkle with a bit of salt.
04 -
Clean the pan and add more oil over medium-high heat. Throw in the broccoli. Let it cook a few minutes on each side until it gets some dark spots. Move to a cutting board and chop it into smaller bits.
05 -
Get the pot of water boiling again and add the pasta. Cook it for 1 minute less than what the box says, making sure to stir now and then.
06 -
Turn down the pan to medium heat. Drop in the butter and let it melt completely. Add the white/light green onion parts and garlic. Let them cook a couple minutes until they smell good. Add some salt and fresh black pepper.
07 -
In a small bowl, mix together the olives, dark green onion parts, chives, lemon peel, and 3 tablespoons of olive oil until well combined. Set it aside.
08 -
Grab 1 cup of the pasta water and pour it into the pan. Let it bubble for 2 minutes. Drain the pasta and add it to the pan along with the lemon juice. Mix everything well. Slowly add the cheese while constantly stirring the pasta as it melts. Finally, mix in the chopped broccoli. Give it a taste and add more salt if needed.
09 -
Put pasta on plates and top with the olive mixture, crunchy breadcrumbs, and a bit more cheese.
# Notes:
01 -
This tasty dish brings together nutty grain crumbs, fresh young broccoli and smooth green olives for a tasty Mediterranean-style dinner.
02 -
Save some cooking water before draining pasta - it's the secret to making a smooth sauce that sticks perfectly to your noodles.