Best Garlic And Parsley Topping Recipes

PASTA WITH LEMON ASPARAGUS & HAZELNUT GREMOLATA GREMOLATA IS TRADITIONALLY MADE WITH PARSLEY, GARLIC, AND LEMON ZEST, AND IS USED AS A TOPPING OVER A VARIETY OF FOODS. IN THIS VERSION, HAZELNUTS ARE A

Steps:

• Gremolata
• ¼ cup GF panko breadcrumbs
• ¼ cup hazelnuts, medium chopped
• ½ Tbsp dried parsley
• ½ tsp Italian seasoning
• ¼ tsp salt
• ¼ tsp pepper
• Zest from ½ lemon
• Tbsp olive oil
• Instructions
• Boil pasta according to directions, reserve ½ cup of liquid to use in sauce.
• To prepare Gremolata, toast panko and nuts in dry skillet over med-high heat until panko turns golden brown. Add remaining ingredients and stir until combined. Set aside.
• Steam or boil asparagus until just tender-crisp. Drain and set aside.
• In a skillet, heat olive oil over medium heat and cook garlic for about a minute. Add asparagus, pasta, and remaining ingredients (except cheese), and stir until combined. Add just enough of the reserved pasta water until a bit of a sauce is created. Bring to a simmer and season with salt and pepper. Remove from heat and stir in cheese to thicken sauce.
• Divide among 4 dishes and top with 1-2 Tbsp of the gremolata.

GARLIC AND PARSLEY TOPPING

Steps:

• Heat oil in heavy small skillet over medium-high heat. Add garlic; sauté until golden and beginning to crisp, about 1 minute. Using slotted spoon, transfer garlic to small bowl; cool. Mix in parsley. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.