Penne with Asparagus, Olives & Parmigiano Breadcrumbs

Penne with Asparagus, Olives & Parmigiano Breadcrumbs
Photo by Scott Phillips


  • Freshly ground black pepper
  • Kosher salt
  • 1 cup coarse fresh white breadcrumbs (from about 4 slices of bread, crusts removed)
  • Finely grated zest of 1 medium lemon (about 1-½ Tbs. loosely packed)
  • 1 lb. medium asparagus, woody ends snapped off, cut diagonally into 2-inch pieces
  • ½ cup coarsely chopped pitted Kalamata olives (about 20)
  • 1 medium clove garlic, minced
  • + 3 more ingredients
    • ½ lb. penne rigate
    • 5 Tbs. extra-virgin olive oil; more for drizzling
    • ¼ cup finely grated Parmigiano-Reggiano

Bring a large pot of well-salted water to a boil. In a 12-inch skillet, heat 3 Tbs. of the oil over medium heat. Add the breadcrumbs and cook, stirring occasionally, until they’re crispy and golden brown, about 5 minutes. Transfer to a medium bowl and stir in the Parmigiano and a pinch of salt. W...

View full recipe at Fine Cooking


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