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.