Lemony Olive Pasta

1/4 c. panko

1 T. grated lemon zest

1/4 c. fresh lemon juice, divided

1 scallion, finely chopped

1 c. flat-leaf parsley

3/4 c. pitted Castelvetrano olives

2 cloves garlic

1/2 c. cilantro

2 T. capers, drained

1/4 c. grated Parmesan, plus more for serving

3 T. olive oil

Kosher salt

12 oz. thin spaghetti

Bring a large pot of water to a boil. In a small skillet, toast panko on medium, tossing often, until golden brown, 4-6 minutes. Remove from heat; toss with lemon zest and scallion.

In a food processor, pulse parsley, olives, garlic, cilantro, and capers until finely chopped. Add Parmesan and pulse to combine. Add oil and 2 T. lemon juice; pulse to combine.  

Add 1 T. salt to the boiling water; cook pasta per package directions. Reserve 1 c. pasta cooking water. Drain the rest of the water, then return pasta to cooking pot. Toss with remaining lemon juice. Toss pasta with olive sauce and 1/2 c. cooking water, adding more water if pasta seems dry. Serve topped with the lemony panko. 

Serves 4.

Adapted from Women's Health magazine, March 2021, p. 74.