Zesty Spaghetti with Olives and Pine Nut Gremolata
With all of the rich and zesty flavors going on in this pasta, you'd never guess that it's vegan!
Servings: 2 people
Ingredients
- 5 ounce spaghetti
- 2 tablespoons bread crumbs
- 2 tablespoons raw pine nuts
- 1 Meyer Lemon juice and zest separately
- 2 tablespoons finely chopped Italian parsley
- pinch crushed red pepper or more
- 1 clove small garlic
- 1 cup fresh basil packed
- 1 tablespoon drained capers
- 1/4 cup extra virgin olive oil
- salt and freshly ground black pepper
- 1/2 cup coarsely chopped green olives I used a mix of Castelvetrano and Picholine
Instructions
- Cook spaghetti according to package directions. (Scoop out 1/4 cup of cooking water before draining.)
- To make the pine nut gremolata: Add bread crumbs and pine nuts to a small, dry skillet over medium heat; cook and stir until both are lightly toasted. Transfer to a small bowl. Add lemon zest, parsley and crushed red pepper; stir to combine.
- With a food processor running, add garlic clove, fresh basil and capers; process until finely chopped.
- Scrape down sides. Again, with food processor running drizzle in olive oil and lemon juice. Season to taste with salt and freshly ground black pepper.
- When pasta has finished cooking, drain, retaining 1/4 cup of cooking water. Return pasta and cooking water to pot; add basil mixture and stir vigorously until sauce has emulsified and completely coated pasta.
- Divide pasta between two serving plates and top each equally with olives and pine nut gremolata. Serve.
Nutrition
Calories: 665kcal | Carbohydrates: 64g | Protein: 13g | Fat: 41g | Saturated Fat: 5g | Sodium: 717mg | Potassium: 318mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1111IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
