Tangy Olive Linguine with Broccolini & Crunchy Breadcrumbs
Zesty linguine mixed with flame-kissed broccolini, smooth green olives, and golden breadcrumbs. A zingy, homestyle pasta featuring lemon and parmesan notes.
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Pot
- Mixing bowl
- Skillet
- Saucepan
- Colander
- Microplane
- Citrus press
- Wooden spoon
- Airtight container
- Stove
Ingredients
- ¾ lb linguine noodles
- ¼ lb wholemeal bread, diced into squares
- ½ lb broccolini, bottom parts cut off
- 4 spring onions, chopped thin (keep dark parts separate from light parts)
- 2 cloves garlic, finely chopped
- 2 tbsp fresh chives, finely chopped
- 4 tbsp unsalted butter
- ¼ cup shredded parmesan, extra for garnishing
- Olive oil, for cooking
- Sea salt
- Black pepper, freshly ground
- 1 tbsp grated lemon peel
- ¼ cup squeezed lemon juice
- 1 (5 oz) container green castelvetrano olives, cut in half and drained
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