Lemon Artichoke Capellini with Toasted Breadcrumbs

Ingredients:

Lemon Artichoke Capellini:

• 1/2 lb. capellini
• 2 tbsp. extra virgin olive oil
• 4 garlic cloves, minced
• 14 oz. small baby artichokes, halved or quartered
• 1/2 tsp. crushed red chili flakes
• 1/4 cup white wine
• 2 tbsp. butter
• Juice of 1-2 lemons
• 1/2 cup Parmigiano Reggiano, finely grated
• 1/4 cup Italian parsley, finely chopped
• 1/3 cup lemon-garlic panko breadcrumbs
• Pasta water as needed

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:

Lemon-Garlic Panko Breadcrumbs:

1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
2. Stir in the panko breadcrumbs along with the salt and toast in the pan.
3. 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.

Lemon Artichoke Capellini:

1. Bring a large pot of water to a boil.
2. Meanwhile, add the olive oil to a large sauté pan over medium-low heat,and sauté the garlic for 1-2 minutes until fragrant.
3. Add the artichokes and red chili flakes. Sauté until the artichokes are soft and tender.
4. Add the white wine and simmer for 1-2 minutes.
5. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.
6. Strain the pasta and add it to the sauté pan along with 1/4 cup of pasta water.
7. Add the butter and lemon juice to taste. Toss on medium-high heat.
8. Remove from heat and add the Parmigiano. Toss again until combined.
9. Plate and top with chopped parsley, lemon-garlic panko breadcrumbs and more Parmigiano.

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