Description

This vibrant Green Olive Linguine with Broccolini & Breadcrumbs combines al dente linguine, charred broccolini, zesty green castelvetrano olives, fresh herbs, and crunchy homemade whole grain breadcrumbs. Finished with lemon, parmesan, and a silky sauce, it’s a satisfying, flavor-packed vegetarian main course that’s easy enough for a weeknight but special enough for company.

Ingredients

Units Scale

Bread Crumb Topping

1/4 lb fresh whole grain bread, cubed
Olive oil, as needed
Kosher salt, a pinch

Pasta & Broccolini

1/2 lb broccolini, ends trimmed
3/4 lb linguine
Kosher salt, as needed for pasta water

Sauce Base

4 tbsp butter
4 green onions, thinly sliced (white/light green & dark green sections separated)
2 cloves garlic, minced
Freshly cracked black pepper, to taste

Olive-Herb Mixture

1 (5 oz) jar green castelvetrano olives, drained and halved
2 tbsp chives, minced
1 tbsp lemon zest
3 tbsp olive oil
Dark green sections of green onions (from above)

Finishing

1/4 cup fresh lemon juice
1/4 cup grated parmesan cheese, plus more for topping

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Instructions

Prepare the Broccolini: Bring a large pot of water to a boil. Add a big pinch of salt and the broccolini. Blanch for 2 minutes, or until bright green and tender, then transfer to a bowl of ice water for 1 minute. Remove and let dry on paper towels, reserving the water in the pot.
Make the Breadcrumbs: Add cubed bread to a food processor and pulse until coarse crumbs form. Heat a 12” cast iron skillet over medium heat with enough olive oil to coat the bottom. Add the breadcrumbs and toast, stirring frequently, until golden brown and crisp. Transfer to a paper towel–lined plate and season with a pinch of salt.
Char the Broccolini: Wipe out the skillet and add more olive oil over medium-high heat. Add the dried broccolini and cook a couple of minutes per side until slightly charred. Transfer to a cutting board and chop into bite-sized pieces.
Cook the Linguine: Bring the reserved water back to a boil. Add the linguine and cook for 1 minute less than package instructions, stirring often. Reserve 1 cup of pasta water before draining.
Start the Sauce: Lower the skillet to medium heat. Add butter and melt. Add the white/light green parts of the green onions and the garlic. Sauté for a couple of minutes until fragrant. Season with salt and some freshly cracked pepper.
Mix Olive-Herb Topping: While the sauce cooks, mix halved olives, dark green onions, chives, lemon zest, and 3 tablespoons olive oil in a small bowl.
Assemble the Pasta: Add reserved pasta water to the skillet and simmer for 2 minutes. Add drained pasta and lemon juice, tossing to combine. Gradually add the parmesan, stirring continuously so it melts into a silky sauce. Fold in the chopped broccolini. Adjust seasoning with salt as needed.
Serve: Plate the pasta and top with the olive-herb mixture, plenty of toasted breadcrumbs, and extra parmesan cheese as desired.

Notes

Reserve extra pasta water before draining—the sauce may thicken as it sits and a splash of water will quickly bring it back to a silky consistency.
Use high-quality fresh bread for the best crunchy breadcrumbs.
The olive mixture can be made ahead for a stronger flavor infusion.
This pasta is best served immediately after assembly for optimal texture.
Feel free to substitute broccolini with regular broccoli or asparagus if needed.

Nutrition

Serving Size: 1 bowl (approx. 2 cups)
Calories: 520
Sugar: 5g
Sodium: 820mg
Fat: 21g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 6g
Protein: 17g
Cholesterol: 25mg