Pasta With Wheat-Germ Gremolata

This simple pasta dish is topped with a bright, herby gremolata made with parsley, basil, almonds, and wheat germ.

By Kate Morgan | Experience Life

Makes 4 servings
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

3 tbs. extra-virgin olive oil, divided
¼ cup finely minced shallot
14 oz. bronze-cut linguine (or gluten-free alternative)
2 tsp. sea salt, divided
¼ cup wheat germ
1 cup loosely packed parsley, finely chopped
¼ cup loosely packed basil, finely chopped
2 tbs. grated Parmesan cheese
2 cloves garlic, grated
1 tbs. fresh lemon juice
1 tbs. finely chopped raw almonds
¼ tsp. red-pepper flakes, plus more to taste

Directions

Prepare the pasta:

STEP 1

Place a large pan over medium heat and add 1 tablespoon of the olive oil. When the oil shimmers, add the shallot and cook for about three minutes, stirring frequently, until soft and fragrant.

STEP 2

Place the linguine in the pan and add 4 cups of water and 1 teaspoon of the salt. Bring to a simmer and cover. Allow to cook, stirring occasionally, until the pasta is al dente and most of the water is absorbed, about 10 minutes.

While the pasta is cooking, make the gremolata.

STEP 1

Place a second pan over medium heat and add the remaining 2 tablespoons of the olive oil.

STEP 2

Add the wheat germ and stir to evenly coat with the oil. Cook, stirring frequently, until the wheat germ is toasted and crisp, about five minutes.

STEP 3

In a medium bowl, mix the wheat germ with the finely chopped herbs, cheese, garlic, lemon juice, almonds, red-pepper flakes, and remaining 1 teaspoon of salt.

STEP 4

Without draining the pasta, add the gremolata to the pan and toss to distribute evenly. Serve warm.

Photography: Terry Brennan

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