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Green Olive Linguine with Broccolini & Crispy Breadcrumbs Recipe
Ash Tyrrell

Green Olive Linguine with Broccolini & Crispy Breadcrumbs Recipe

I have to be honest—I wasn’t always a fan of olives until I made this pasta. After tossing bright green olives with tender broccolini, a silky lemon-butter sauce, and crunchy breadcrumbs, I was completely hooked. Every bite feels fresh, balanced, and full of texture. I’ve made this on busy weeknights and for guests, and it always impresses
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • ¼ lb fresh whole grain bread cubed and processed into crumbs — use fresh bread for the best crunch
  • Olive oil as needed — extra-virgin is best for flavor
  • ½ lb broccolini trimmed — choose firm, bright stalks
  • Kosher salt — enhances every layer of flavor
  • ¾ lb linguine — whole wheat or regular both work well
  • 4 tbsp butter — creates a rich silky sauce
  • 4 green onions thinly sliced (whites and greens separated) — builds layered flavor
  • 2 cloves garlic minced — adds aromatic depth
  • Freshly cracked black pepper — for subtle heat
  • 1 5 oz jar green olives, drained and halved — buttery and slightly briny
  • 2 tbsp chives minced — adds freshness
  • 1 tbsp lemon zest — brightens the dish
  • ¼ cup fresh lemon juice — balances richness
  • ¼ cup freshly grated Parmesan cheese plus more for serving — grate fresh for best melting

Method
 

  1. Start by trimming the broccolini and cooking it briefly in salted boiling water until tender and bright green. Transfer it to ice water to stop cooking and preserve color. Meanwhile, pulse fresh bread in a food processor and toast the crumbs in olive oil until golden and crisp.
  2. Bring a large pot of salted water to a boil and cook the linguine until al dente. While the pasta cooks, melt butter in a skillet and sauté the white parts of the green onions with garlic until fragrant. Add black pepper to deepen the flavor base.
  3. Stir lemon juice and a splash of pasta water into the skillet to create a light sauce. Add the cooked linguine and broccolini, tossing to coat evenly. Mix in Parmesan so it melts smoothly, then finish with olives, chives, lemon zest, and crispy breadcrumbs before serving.

Notes

  • I always reserve extra pasta water—it helps keep the sauce silky.
  • I toast the breadcrumbs slowly so they turn deeply golden without burning.
  • I grate Parmesan fresh because it melts better and tastes stronger.
  • I add lemon zest at the end for maximum freshness.
  • I taste and adjust salt at the end since olives already add saltiness.