Garden Fresh Herb, Olive, and Parmesan Pasta with Pistachio Breadcrumbs
Ingredients
The breadcrumbs
-
2
cups
roughly torn ciabatta bread
-
¼
cup
shelled roasted pistachios
-
½
cup
olive oil
-
kosher salt and pepper
The pasta
-
4
cloves
garlic
-
1-3
teaspoons
crushed red pepper flakes or chili peppers
-
2
sprigs
fresh oregano
-
2
sprigs
fresh thyme
-
1
rind
lemon
-
1
cup
pitted green olives
-
1
pound
bucatini pasta or other long cut pasta
-
¼
cup
white wine
-
1
cup
fresh grated parmesan
-
¼
cup
fresh basil
-
2
tablespoons
fresh dill
-
2
sliced
tomatoes or 1 cup cherry tomatoes
Instructions
- Preheat the oven to 375°F.
- Combine breadcrumbs, pistachios, 2 tablespoons olive oil, salt, and pepper on a baking sheet and toss to coat. Bake for 8-10 minutes until golden.
- In a large skillet, heat the remaining olive oil with crushed red pepper flakes, garlic, oregano, thyme, lemon rind, salt, and pepper over medium heat for 10 minutes until fragrant.
- Boil salted water in a large pot and cook the pasta according to package directions. Reserve 1 cup of cooking water before draining.
- Add the hot pasta to the skillet with the oil and seasonings, add wine, and cook for 5 minutes. Stir in parmesan, basil, and dill, and adjust with reserved cooking water if needed.
- Serve the pasta topped with tomatoes, breadcrumbs, and fresh basil.
Nutrition Facts (estimated)
Servings
6
Calories
583
Total fat
32g
Total carbohydrates
58g
Total protein
16g
Sodium
20mg
Cholesterol
20mg
You might also like