Spaghetti with Lemon Herb Jam and Garlic Breadcrumbs
Servings 2
Ingredients
Garlic breadcrumbs
- 2 tablespoon butter
- ½ cup panko
- ½ teaspoon garlic powder
Lemon herb jam
- 4 cups spinach
- 2 cups parsley
- ½ cup basil
- ½ cup cilantro
- ½ cup olive oil
- 4 whole garlic cloves
- 6 green olives finely chopped
- 1 teaspoon red chili flakes
- juice of ½ lemon
Remaining ingredients
- 2 tablespoon butter
- 8 ounces spaghetti
- 1 cup grated parmesan plus extra for finishing
- ¼ cup green olives sliced
- zest of ½ lemon
Instructions
- Make the garlic breadcrumbs. Melt 2 tablespoon butter in a nonstick saute pan over medium heat. Add the breadcrumbs and garlic powder, stirring to combine. Cook until the breadcrumbs are golden brown, stirring often. Remove from heat and let cool.
- Make the lemon herb jam. Bring a medium pot of water to a boil. Add the spinach and blanch for 1 minute. Remove the spinach and shock in ice water. Drain and squeeze out the excess water. Finely chop the spinach with herbs either by hand or in a food processor.
- Heat ½ cup olive oil a sauce pan over medium-low heat. Add the garlic cloves and cook until browned and softened, about 5 minutes. Mash the garlic with a fork. Add the olives and chili flakes to the oil and saute for 30 seconds. Add the chopped herbs and spinach and simmer for 10 minutes. Remove from heat and add the lemon juice and season with salt and pepper.
- Bring a pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain the pasta, reserving 1 cup of the cooking liquid.
- Melt 2 tablespoon butter in a large saute pan over medium heat. Add the cooked pasta along with the reserved pasta water, lemon herb jam, and parmesan. Toss to combine, stirring until the cheese has melted. Season with salt and pepper.
- Portion the pasta into two bowls. Top with ¼ cup breadcrumbs per plate, sliced olives, extra parmesan, and lemon zest. Serve immediately.