VIBRANT GREEN HERB PASTA WITH ANCHOVY, PECORINO AND CRISPY PANKO.
- YIELD 4 servings
- PREP TIME 20 minutes
- COOK TIME 15 minutes
- TOTAL TIME 35 minutes
INGREDIENTS
Herb Sauce
- 1 cup fresh parsley (packed)
- ½ cup fresh dill
- ½ cup fresh chervil
- ¼ cup fresh chives
- 2 tbsp fresh tarragon
- 3-4 good-quality anchovy fillets
- ¾ cup olive oil
- Zest of 1 lemon
- 1-2 tbsp fresh lemon juice
- 1 small garlic clove
- ½ cup finely grated Pecorino al Lupo
- Salt (go light - anchovies + pecorino are salty)
- Pinch Espelette pepper
Pasta
- 500 g rotelle (wagon wheel pasta)
- Salted water
Garlic Butter Panko
- 1 cup panko breadcrumbs
- 2 tbsp butter
- 1 small garlic clove, finely grated
- Pinch salt
To Finish
- Extra Pecorino al Lupo
- Espelette pepper
- Good olive oil
METHOD
1. Blanch the Herbs
- Bring a large pot of heavily salted water to a boil.
- Blanch parsley, dill, chervil, chives, and tarragon for 30 seconds.
- Transfer immediately to an ice bath to lock in the color.
- Squeeze extremely well to remove all excess water.
2. Make the Herb Sauce
- Add blanched herbs to a blender with anchovies, olive oil, lemon zest, lemon juice, garlic, Pecorino, and Espelette.
- Blend until completely smooth and intensely green.
- Taste before adding salt. Adjust acidity and seasoning.
- Transfer to a bowl and let cool fully to preserve color.
3. Toast the Panko
- Melt butter in a pan over medium heat.
- Add garlic and cook briefly until fragrant.
- Add panko and toast until golden and crisp.
- Season lightly with salt. Set aside.
4. Cook the Pasta
- Cook rotelle in well-salted water until al dente.
- Reserve 1 cup of pasta water before draining.
5. Toss & Plate
- Toss hot pasta with the herb sauce.
- Add splashes of reserved pasta water to emulsify until glossy and silky.
- Plate immediately.
- Top with toasted garlic butter panko, extra Pecorino, Espelette, and a drizzle of olive oil.
- Serve hot.
By Laurent Dagenais