Difficulty Level: Easy
Cook Time: 1.5 hours
Serving Size: 2-4 servings
INGREDIENTS:
Garlic Parm Pasta:
1/2 lb. fusilli
2 bulbs of garlic (for roasting)
4 garlic cloves, minced
4 garlic cloves, sliced
3 tbsp. extra virgin olive oil
3/4 cup heavy cream
1/2 cup Parmigiano Reggiano, finely grated
1 tbsp. Italian parsley, finely chopped
1/2 cup lemon-garlic panko breadcrumbs
Salt to taste
Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Directions:
Roasted Garlic:
Preheat oven to 400°F.
Slice the top off of the garlic bulbs so the cloves are showing. Drizzle with 1 tbsp. olive oil and sprinkle with salt. Wrap in tin foil and roast in the oven for 45-50 minutes until the cloves are soft and golden brown in color.
Allow to cool and then squeeze out the roasted garlic into a small bowl. Mash the garlic into a paste and set aside.
Lemon-Garlic Panko Breadcrumbs:
In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).
Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
Garlic Parm Pasta:
Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
Add the olive oil to a large sauté pan over medium-low heat and sauté the minced and sliced garlic for 1-2 minutes, until fragrant.
Stir in the roasted garlic and heavy cream.
Add the pasta to the pan along with 1/4 cup of pasta water, Parmigiano and salt to taste. Toss over medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with lemon-garlic panko breadcrumbs, parsley and more Parmigiano.
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