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June 30, 2015 / Chris Blum

Pasta with Olive, Caper and Herbed Pesto

  

 Ingredients:

½ c olive oil
¼ c panko
2 TBSP chopped fresh dill
1 tsp finely grated lemon zest
12 ozs pasta
4 oil-packed anchovy fillets
1 garlic clove
1 c fresh parsley
½ c fresh basil
1 c green olives, pitted, halved
3 TBSP drained capers
½ oz Parmesan, finely grated
2 TBSP fresh lemon juice

Heat 1 tsp oil in a medium skillet over medium and cook panko, stirring, until golden, about 5 minutes. Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Combine with parsley, basil, anchovey paste, garlic, olives, capers and olive oil in a food processor and pulse till chopped.

Toss pasta, sauce and ¼ pasta cooking liquid. Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta. Add lemon juice; season with salt and pepper.

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