I just can’t get enough of these breadcrumbs.
I know, I know — I’ve been putting them on everything. I’ll stop. Maybe. Eventually.
Sometimes I feel like you just get me. Like we’re kindred spirits who do the same things: wonder when flared jeans will come back, dream about bacon-topped cupcakes, and obsess over the same songs on repeat. We share the little, ridiculous habits that make life more fun.
Which makes me suspect you did that thing where you bought a bunch of green vegetables a week ago because it’s January and you were determined to eat healthy — and now they’re slowly dying in your crisper drawer while you keep reaching for pizza and quesadillas. If that’s you, welcome to the club.
No? Me neither.
Okay, that was a lie. I did end up with more greens than usual this week. Full disclosure: the broccoli only entered my fridge for recipe testing. I’m not a true broccoli believer — except when it’s deep-fried or smothered in cheese, and even that’s a stretch.
That said, I know some of you feel the same way about vegetables, so I’ve been forcing myself to eat them. It’s a little game: I eat a small amount of green stuff so I have more leeway to indulge in other delicious things. I’m talking tiny victories here — three florets of broccoli, not a whole bowl.
One of the ways I make greens tolerable is by turning them into this creamy pasta verde. It’s loaded with cheese, creamy mascarpone and avocado, and — of course — those gloriously crunchy garlic brown butter breadcrumbs. They’re ridiculous in the best possible way.
Creamy Pasta Verde with Garlic Brown Butter Breadcrumbs
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Ingredients
- 1/2 pound whole wheat linguine
- 3 tablespoons olive oil
- 1 cup broccoli, chopped
- 10 asparagus spears, ends removed and cut into thirds
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 2 leeks, trimmed, cleaned and thinly sliced
- 2 garlic cloves, minced
- 6 ounces fresh spinach
- 1/2 bunch kale leaves, torn
- 1/2 cup edamame
- 1 ripe avocado
- (8-ounce) container mascarpone cheese
- 2/3 cup freshly grated Parmigiano Reggiano, plus more for topping
- Breadcrumbs
- 2 tablespoons unsalted butter
- 1 garlic clove, minced or pressed
- 1/3 cup seasoned panko bread crumbs
Instructions
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Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve about 2/3 cup of the pasta cooking water before draining.
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Heat a large skillet over medium heat. Add 1½ tablespoons olive oil, then toss in the chopped broccoli and asparagus with 1/4 teaspoon each of salt and pepper. Cook until slightly golden and crisp, about 6–8 minutes. Remove to a bowl with a slotted spoon.
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Add the remaining olive oil to the skillet and reduce heat to medium-low. Add the leeks and red pepper flakes and cook until soft, about 5 minutes. Stir in the garlic for 30 seconds, then add the spinach and kale with the remaining salt and pepper. Cook until wilted, about 5 minutes.
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Meanwhile, melt the butter in a small saucepan over medium heat and whisk constantly. When brown bits form, remove from heat and whisk for 30 seconds. Let stand 2 minutes, then add the minced garlic and stir. Add the panko and toss to coat; set aside.
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Halve the avocado and mash the flesh from one side until nearly smooth. Add 2/3 cup of the reserved pasta water to the skillet with the greens, then stir in the mascarpone and mashed avocado until melted and creamy. Add the cooked pasta and toss to coat. Fold in the Parmigiano, broccoli, asparagus and edamame. Taste and adjust seasoning if needed. Slice the remaining avocado to top each serving, then finish with the garlic brown butter breadcrumbs.
Notes
Did you make this recipe?
I appreciate you so much!
Okay. Enough with that.