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Bucatini with Trout, Pesto, Lemons, Olives & Pangrattato

Featuring: Scout Tuna in Pesto from Urban Market Picks

1 cup panko bread crumbs 

1 clove garlic, minced 

1 tbsp olive oil 

1/2 lb dried bucatini 

1 can Scout Trout packed in Pesto 

1/2 a preserved lemon peel, minced 

1 cup green olives, pitted and roughly chopped 

¼ cup + 1 tbsp freshly chopped parsley, divided

● Combine bread crumbs, garlic and olive oil in a small frying pan over medium-high heat and cook, stirring frequently, until golden brown and fragrant. Season with salt and pepper and set aside. 

● Cook pasta according to package instructions reserving 1 cup of pasta water before draining. 

● Add cooked pasta, trout, lemon, and olives in a large frying pan set over high heatand toss to combine, adding enough reserved pasta water to create a sauce. Stir in ¼ cup parsley, then transfer pasta to a serving plate, top with some of the reserved bread crumbs, garnish with remaining 1 tbsp parsley, and serve immediately. 

Serves 4

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