Recipes

Bucatini al Limone with Green Bean Olives and Pine Nuts

Lynn Crawford and Lora Kirk's Bucatini al Limone with Green Bean Olives and Pine Nuts Lynn Crawford and Lora Kirk's Bucatini al Limone with Green Bean Olives and Pine Nuts (The Good Stuff)
DifficultyPortionsPrep timeCook time
Novice4-6N/AN/A

Ingredients

  • ---FOR THE CRISPY PANKO BREADCRUMBS---
  • 3 tablespoons unsalted butter 1 cup panko breadcrumbs Kosher salt and freshly ground black pepper
  • ---FOR THE BUCATINI AL LIMONE---
  • 12 ounces (340 g) green beans and/ or yellow beans, trimmed and thinly sliced lengthwise
  • 1 pound (450 g) bucatini
  • ¼ cup olive oil
  • 1 tablespoon finely chopped garlic
  • ½ teaspoon red chili flakes
  • ¼ cup slivered pitted olives (any type) Zest and juice of 2 lemons
  • 2 tablespoons unsalted butter 2 tablespoons golden raisins
  • 2 tablespoons pine nuts, toasted
  • ⅓ cup fresh flat-leaf parsley leaves, roughly chopped
  • ⅔ cup grated Parmesan cheese, plus more for serving
  • Salt and cracked black pepper

Directions

  1. Make the crispy panko breadcrumbs: Melt the butter in a medium skillet over medium-low heat. When the butter is melted and frothy, stir in the panko. Continue stirring until the crumbs are evenly crisp and golden brown. Season with salt and pepper. Remove from the heat and let cool. Store in an airtight container at room temperature for up to 2 weeks.
  2. Make the bucatini al limone: Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add the green beans and blanch until bright green and just barely cooked through, 1 to 2 minutes. Using a slotted spoon, remove the green beans from the boiling water and plunge them into the ice bath. (Keep the water at a boil.) When the beans are cooled, drain.
  3. While the beans are cooling, add the pasta to the boiling water and cook until al dente, about 8 minutes. Drain the pasta, reserving ½ cup of the cooking liquid.
  4. When the pasta is almost done, heat the olive oil in a large saucepan over medium-high heat. Add the garlic, chili flakes, and olives and cook until fragrant, about 1 minute. Add the lemon zest and juice, butter, and reserved cooking liquid. Stir until the butter has melted and the sauce begins to thicken, about 1 minute.
  5. Add the pasta, raisins, pine nuts, green beans, and parsley. Add the Parmesan and toss together until well combined. Season to taste with salt and pepper.
  6. Divide the pasta between warm pasta bowls. Sprinkle with more Parmesan and crispy panko breadcrumbs.

Excerpted from Two Chefs in the Garden by Lynn Crawford and Lora Kirk. Copyright © 2024 Lynn

Crawford and Lora Kirk. Photographs by Ash Nayler. Published by Penguin, an imprint of Penguin

Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the

Publisher. All rights reserved.