Fresh Herb Pasta with California Green Ripe Olives
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0.0
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Fresh Herb Pasta with California Green Ripe Olives
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This easy weeknight pasta is combined with fresh herbs, California Green Ripe Olives and good quality extra virgin olive oil. Pair with chicken or salmon for a balanced meal!
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Ingredients
- 10 oz. linguini (or other long shape pasta)
- 1/2 cup extra virgin olive oil
- 1 cup panko breadcrumbs
- 2 cloves garlic, chopped
- 2 Tbsp. fresh thyme
- 2 Tbsp. fresh dill
- 2 Tbsp. fresh basil
- 1 lemon, for juice and zest
- 1/4 tsp. pepper
- 1 6 oz can Medium California Green Ripe Olives
- 1.5 cups pasta water
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Instructions
- In a large pot, bring water to boil to cook pasta.
- Meanwhile, heat 1.5 Tbsp. olive oil in a medium skillet. Once warm, add in Panko and cook - stirring occasionally to prevent burning - until crumbs are brown. Remove from heat and place in a bowl. Add in 1 Tbsp. chopped thyme, dill, pepper and lemon zest.
- Once the noodles are done, be sure to reserve 1.5 cups pasta water. Drain and rinse the rest. Toss noodles with 1-2 Tbsp. olive oil so they don't get sticky!
- In the same skillet the Panko breadcrumbs were in, add 1 Tbsp. olive oil. Then add in garlic, lemon juice, California Green Ripe Olives, and remaining thyme and dill. Cook for about 5 minutes, or until olives are coated with herbs.
- Add the olives into the pot with noodles, stir in fresh basil, remaining olive oil, and breadcrumb mixture. Serve immediately.
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