Ease of Preparation: Easy
Yield: Serves 4-6
Ingredients:
- ¼ cup (60 ml) extra-virgin olive oil, plus more for sauté
- 1 cup (240 ml) panko
- 2 tablespoons (30 ml) finely chopped parsley
- Salt and pepper
- 12 ounces (340 g) baby bok choy, sliced lengthwise into long strips
- 1 pound (454 g) fusilli
- 5 cloves garlic, thinly sliced
- 1 ½ cups (350 ml) Castelvetrano olives, pitted
- 1 lemon, zest and juice
- ¼ cup (60 ml) grated Pecorino Romano
Method:
In a small skillet over medium-low heat, warm the ¼ cup (60 ml) olive oil. Add the panko and cook, stirring often, until golden, 4-5 minutes. Stir in the parsley and season with salt and pepper. Transfer the mixture to a paper towel-lined plate and allow to cool to room temperature.
In a large pot, add a drizzle of olive oil over high heat. Sear the bok choy and cook until tender. Reduce the heat to medium-low.
Meanwhile, add the fusilli to the boiling water and cook until al dente, usually 1-2 minutes shy of the package directions.
Add the garlic with a drizzle of olive oil to the skillet, and allow to cook, stirring occasionally until fragrant, 4-5 minutes. Add the olives and ¼ cup (60 ml) of starchy pasta water. Bring this mixture to a simmer.
Transfer the pasta to the skillet using a strainer, season with salt and pepper, and toss.
Add the lemon zest, juice, and cheese and swirl the contents of the pan until a sauce forms, 1-2 minutes.
Divide the pasta into serving bowls, top with the panko and cheese, and serve immediately.
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