Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pasta with Parsley, Garlic and Parmesan Breadcrumbs
Crisp, flavored breadcrumbs add flavor and texture to a weeknight-easy pasta recipe. We deepen their flavor by toasting them in olive oil and stirring in some savory Parmesan cheese. We were inspired by gremolata, a toss of chopped parsley, lemon and garlic used in Italian cooking as a finishing touch to bring herbal notes, citrusy freshness and allium savoriness—plus vivid color—to any dish. First we toast panko (light, fluffy Japanese breadcrumbs), then stir in some Parmesan (or pecorino) and the gremolata elements. We then dress al dente pasta with a little more cheese, plus some starchy cooking water so the noodles are lightly sauced.
4
Servings
30 minutes
Ingredients
-
4
tablespoons extra-virgin olive oil, divided, plus more to serve
-
¾
cup panko breadcrumbs
Directions
-
01In a large pot over medium, heat 3 tablespoons oil until shimmering. Add the panko and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a medium bowl. Stir in half of the cheese and ½ teaspoon salt; set aside.
