Description
Green olive linguine with broccolini offers a Mediterranean-inspired pasta symphony that whispers rustic Italian charm. Delicate broccolini and briny olives dance together, creating a simple yet sophisticated meal you can savor in moments of culinary bliss.
Ingredients
Scale
Pasta & Bread:
- 3/4 pound (340 grams) linguine
- 1/4 pound (113 grams) fresh whole grain bread, cubed
Vegetables:
- 1/2 pound (227 grams) broccolini, ends trimmed
- 4 green onions, thinly sliced (white/light green & dark green sections separated)
- 2 cloves garlic, minced
- 2 tablespoons chives, minced
Dairy, Fats & Specialty Ingredients:
- 4 tablespoons butter
- 1/4 cup grated parmesan cheese, plus more for topping
- Olive oil, as needed
- 1 (5 ounces / 142 grams) jar green castelvetrano olives, drained + halved
Seasonings & Flavorings:
- Kosher salt
- Freshly cracked black pepper
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
Instructions
- Pulse bread in a food processor until coarse crumbs form, then set aside for later use.
- Boil a large pot of water and add salt. Submerge broccolini for 2 minutes until bright green and tender. Immediately transfer to ice water for 1 minute to halt cooking, then drain on paper towels.
- Heat cast iron skillet over medium temperature. Coat bottom with olive oil. Add breadcrumbs and toast until golden and crispy, stirring frequently. Transfer to paper towel-lined plate and season with salt.
- Clean skillet and reheat with olive oil over medium-high heat. Char broccolini for 2 minutes per side until edges are slightly blackened. Chop into smaller pieces on cutting board.
- Return water to boil and cook linguine, reducing recommended package time by 1 minute. Stir occasionally to prevent sticking.
- Reduce skillet heat to medium. Melt butter and sauté white/light green onions with garlic until fragrant. Season with salt and black pepper.
- Create olive topping by combining olives, dark green onions, chives, lemon zest, and olive oil in a small bowl. Mix thoroughly and reserve.
- Extract 1 cup pasta water and add to skillet. Simmer for 2 minutes. Drain pasta and add to skillet with lemon juice. Stir continuously while sprinkling parmesan cheese until melted. Incorporate chopped broccolini and adjust seasoning if needed.
- Plate pasta and garnish with olive mixture, toasted breadcrumbs, and additional parmesan cheese.
Notes
- Ensure crumbs are coarse and not too fine for optimal texture and crunch when toasting.
- Ice bath stops cooking immediately, preserving bright green color and preventing overcooking.
- Reserved starchy water helps create a silky, emulsified sauce that perfectly coats linguine.
- Toast breadcrumbs and char broccolini separately to develop deep, complex taste profiles before combining.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 375
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg