Michael Symon's Spring Pasta with Chive Breadcrumbs

Michael Symon
Servings: 4
1 to 30 min

Spring forward with this dish!

  • Ingredients
  • step-by-step directions
Michael Symon's Spring Pasta with Chive Breadcrumbs
  • For the Chive Breadcrumbs:
  • 1 tablespoon Olive oil
  • 1 cup Breadcrumbs
  • 1/4 cup Minced chives
  • 2 tablespoon Parmesan cheese
  • Zest of 1 lemon
For the Spring Pasta:
  • 2 tablespoon Olive oil plus extra to drizzle
  • 2 Gloves garlic (minced)
  • 1/2 pound English peas (blanched)
  • 1/2 pound Fava beans (shelled and blanched)
  • 1 pound Fresh linguini pasta
  • Salt to taste
  • 1 Bunch Asparagus (chopped)
  • 2 tablespoon Butter
  • Parmesan cheese to taste
  • For the Chive Breadcrumb Mixture: Heat a medium skillet over medium heat and add the olive oil.
  • Toss in the breadcrumbs and cook until golden brown, about 3 minutes, stirring constantly. Remove from the heat and in a mixing bowl stir in the chives, zest, and the cheese. Season with salt and set aside.
  • For the Spring Pasta: Bring a large pot of water to a boil and add a generous pinch if salt. Cook the pasta one or two minutes less than the package instructions suggest.
  • Heat a large sauté pan over medium high heat and add the olive oil. Once hot, add the garlic and the asparagus and season with salt.
  • Add in the fava beans and peas. Add a ladle of pasta water to the pot along with the cooked pasta. Toss to coat and season again with salt, add some freshly grated Parmesan, butter and a drizzle of olive oil. Sprinkle with the breadcrumb mixture and serve.
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