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Linguine with Green Olives & Panko Herb Gremolata

Linguine tossed with shallots and green olives in beurre blanc sauce, topped with gremolata and Parmesan.
Difficulty: Easy
Time: 25 - 30 minutes
This dish is Vegetarian
Calories: 635 Fat: 18g Carbs: 105g Protein: 26g

This dish combines the simplicity of humble pasta with the zip-pow from a chef-y trick: fresh gremolata. Gremolata is an Italian condiment made from fresh herbs, citrus zest and garlic. Once you have the hang of it, you’ll want it on everything! Crispy panko adds a fantastic texture to the finished dish.

Ingredients
Linguine
Green olives
Shallot
Lemon
Parsley
Basil
Dill
White Wine
Panko Breadcrumbs
Butter
Parmesan
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Cooking terms for this recipe

Al Dente Literally “to the tooth”. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.
Zest The peel of, or grating of a citrus peel for flavor.
Fronds The leafy, non stem, part of an herb, palm, fern or similar plant.

What you need

Medium pot

Large saute pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Bring 6 cups salted water to a boil in a large pot. Wash and dry all produce. Slice olives in half lengthwise. Thinly slice garlic. Mince parsley leaves and stems. Remove basil leaves from stem; discard stems, then chiffonade. Remove dill fronds from stems; discard stems, then mince. Peel and dice shallot. Zest lemon, then slice in half and juice.

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Step 2: COOK THE LINGUINE

Add linguine to boiling water and cook until al dente, about 8-10 min. Remove from heat and reserve ¼ cup of pasta liquid. Drain well and add linguine back to pot with 1 tsp. oil to reduce sticking.

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Step 3: MAKE THE GREMOLATA

Heat 2 tsp. oil in a large sauté pan over medium-low heat. Add half the garlic and sauté about 30 sec. Mix in panko, lemon zest, parsley, basil, dill fronds and a pinch of salt and pepper. Stir mixture frequently over heat for 2-3 min, until panko begin to brown evenly and garlic is aromatic. Remove from pan and set aside in a small bowl.

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Step 4: SAUTE THE VEGETABLES

Using the same large sauté pan, heat 1 tsp. oil over medium heat. Add shallots and remaining garlic; sauté for 1-2 min. Add olives, 1 tsp. of white wine, and lemon juice; simmer for 3-4 min until the wine has reduced slightly. Reduce heat to low, add butter and stir. Add linguine and toss to incorporate.

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Step 5: FINISH THE PASTA

Take off heat; stir in gremolata. Season with a pinch of salt and pepper to taste.

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Step 6: PLATE YOUR DISH

Divide pasta between two dishes and top with Parmesan. Enjoy!