Penne with Asparagus, Olives and Parmigiano Breadcrumbs

By tlhoover

Ingredients

• Kosher Salt
• 5 tbsp olive oil, plus more for drizzle
• 1 cup coarse fresh white breadcrumbs
• ¼ cup finely grated parmigiano-reggiano
• ½ lb penne rigate
• 1 lb medium asparagus, woody ends snapped off, cut diagonally into 2 inch pieces
• 1 medium clove garlic, minced
• ½ cup coarsely chopped pitted Kalamata olives (about 20)
• Finely grated zest of 1 medium lemon
• Freshly ground black pepper

Preparation

Step 1

• Bring a large pot of well-salted water to a boil
• In a 12” skillet, heat 3 tbsp 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
• Wipe the skillet clean with a paper towel.
• Cook the pasta in the boiling water until al dente, reserving a few tbsp’s of cooking water and drain the pasta.
• Heat 1 tbsp of the oil over medium-high heat in the skillet
• Add the asparagus and cook, stirring frequently, until crisp-tender, about 4 minutes.
• Lower the heat to medium low and push the asparagus to the side
• Add the remaining 1 tbsp oil and the garlic and cook, gently mashing with the tip of a wooden spoon or spatula until fragrant, about 30 seconds
• Toss the garlic with the asparagus and remove from heat
• Stir in the olives and lemon zest, and season with salt and pepper to taste.
• Add the pasta to the skillet, stirring to blend
• Add enough reserved cooking water to slightly moisten, as needed, and drizzle with olive oil to enrich
• Serve garnished with the breadcrumbs