Ingredients

• 12 oz angel hair pasta
• 1/2 C panko bread crumbs
• 1 C fresh basil leaves
• 1 C fresh parsley leaves
• 2 T capers, rinsed
• 4 ea anchovy fillets, rinsed
• 1 t lemon zest, grated
• 2 T lemon juice
• 1 cl garlic, minced
• 1 t Dijon mustard
• 1/2 t salt
• 1/2 t pepper
• 1/2 C Parmigiano, grated

Instructions

1. Toast the panko in a skillet with 1 T oil until golden brown.
2. Process the basil, parsely, capers, anchovies, lemon zest, juice, garlic, mustard, salt, pepper and 1/2 C olive oil until smooth. Tranfer to a large bowl.
3. Cook the pasta, stir 1/2 C pasta water into the pesto mixture, then toss the pasta in the pesto.
4. Plate, garnish with bread crumbs and Parmigiano, and serve hot.

Source: Cook's Illustrated, May&June 2020

Contributed by: Skip