Creamy Pasta Verde with Garlic Brown Butter Breadcrumbs

Name: Creamy Pasta Verde with Garlic Brown Butter Breadcrumbs
Yield: 2 to 4
Ingredients: 1/2 pound Whole Wheat Linguine; 3 tablespoons olive oil; 1 cup broccoli; 10 asparagus spears; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon red pepper flakes; 2 leeks; 2 garlic cloves; 6 ounces fresh spinach; 1/2 bunch of kale leaves; 1/2 cup edamame; 1 ripe avocado; 1 (8-ounce) contained mascarpone cheese; 2/3 cup freshly grated parmigiano reggiano cheese + more for topping; breadcrumbs; 2 tablespoons unsalted butter; 1 garlic clove; 1/3 cup seasoned panko bread crumbs

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Servings
2 to 4
Course
Main Course
Cuisine
American

Creamy Pasta Verde with Garlic Brown Butter Breadcrumbs

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1/2 pound Whole Wheat Linguine
3 tablespoons olive oil
1 cup broccoli, chopped
10 asparagus spears, ends removed and cut into thirds
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
2 leeks, trimmed, cleaned and thinly sliced
2 garlic cloves, minced
6 ounces fresh spinach
1/2 bunch of kale leaves, torn from the steam
1/2 cup edamame
1 ripe avocado
1 (8-ounce) contained mascarpone cheese
2/3 cup freshly grated parmigiano reggiano cheese + more for topping
breadcrumbs
2 tablespoons unsalted butter
1 garlic clove, minced or pressed
1/3 cup seasoned panko bread crumbs

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Instructions

Begin by bringing a large pot of water to a boil and preparing the pasta according to directions. While waiting for the water to boil, start on the rest of the dish. Keep in mind that you want to reseve about 2/3 of a cup of water from the pasta.
Heat a large skillet over medium heat. Add 1.5 tablespoons of olive oil, then toss the chopped broccoli and asparagus in the skillet with 1/4 teaspoon each of salt and pepper. Toss well to coat, then cook until slightly golden and crisp, about 6-8 minutes. Using a large slotted spoon, remove the broccoli and asparagus, setting it aside in a bowl.
Add the remaining olive oil to the skillet and reduce the heat to medium-low. Add in the leeks and red pepper, stirring well to coat and cooking until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds, then add spinach and kale with remaining salt and pepper, tossing well. Cook and stir until wilted, about 5 minutes or so.
While the kale and spinach are cooking, add butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, remove from heat and whisk for an additional 30 seconds. (for more step by step photos of browning butter, click here) Let butter stand for 2 minutes, then add in minced garlic and whisk. Add in panko and stir well to coat and combine. Set aside.
Slice avocado in half. Remove the flesh from one side, mashing until almost smooth. Add the 2/3 of reserved pasta water to the skillet with the spinach/kale mixture, stirring well. Add the mascarpone cheese and mashed avocado, continuing to stir until totally melted and creamy. Add in the cooked pasta, tossing well to coat. Finish by adding in the cheese, broccoli, asparagus and edamame. Taste and season additionally if desired. To serve, slice remaining avocado and add it to the top of each dish, then cover in garlic brown butter bread crumbs.