Charred Lemon Pasta with Pistachio Breadcrumbs

Author: Madly Delicious

This Charred Lemon Pasta with Pistachio Breadcrumbs is inspired by the classic flavors of Sicily, combining charred lemons, roasted garlic, olive oil, and crispy pistachio breadcrumbs into a simple yet elegant pasta dish.

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Prep Time 12

Cook Time 12

Total Time 24

Course Main Course

Cuisine Italian-Inspired

Servings - 4

Equipment

Large Skillet
Large Pot

Ingredients

10-12 ounces rigatoni or other tube-shaped pasta
2 lemons
¼ cup extra-virgin olive oil
1 shallot, finely diced
8-10 roasted garlic cloves (See notes for roasting a head of garlic)
½ tsp salt, adjust as needed
¼ tsp black pepper, adjust as needed
Pinch of red pepper flakes
½-1 cup reserved pasta water

Pistachio Breadcrumbs

1 tbsp extra-virgin olive oil
⅓ cup chopped pistachios
⅓ cup panko or plain breadcrumbs
1 tbsp chopped fresh parsley

Instructions

Cook the Pasta: Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
Char the Lemons: While the pasta water heats up, place the lemon halves cut-side down on a dry skillet or flat-top over medium heat. Cook for 6–10 minutes until deeply caramelized and charred. Set aside until cool enough to handle.
Tip: Avoid letting them become too black, as this can make the juice bitter.
Make the Pistachio Breadcrumbs: Heat 1 tablespoon olive oil in a skillet over medium heat. Add ⅓ cup chopped pistachios and ⅓ cup panko or plain breadcrumbs. Cook, stirring frequently, for 3–4 minutes until lightly golden and toasted. Remove from the heat, stir in 1 tablespoon chopped parsley, then transfer the mixture to a bowl to prevent the breadcrumbs from continuing to toast.
Build the Sauce: Heat the ¼ cup olive oil in the same skillet over medium heat. Add the diced shallot and cook for 3–4 minutes until softened. Stir in the roasted garlic cloves, ½ tsp salt, ¼ tsp black pepper and red pepper flakes, mashing the garlic into the oil with a wooden spoon until mostly smooth.
Finish the Pasta: Squeeze the juice from the charred lemons into the skillet and stir to combine. Add the cooked pasta and ½ cup reserved pasta water, tossing until a silky sauce forms. Add more pasta water as needed until the sauce lightly coats the pasta.
Note: If the lemon flavor is a little too strong, stir in a bit more reserved pasta water. Once topped with the pistachio breadcrumbs, the flavors will become more balanced.
Serve: Divide the pasta among bowls and generously top with the pistachio breadcrumbs. Serve immediately.

Notes

How to Roast a Head of Garlic: Preheat the oven to 400°F. Slice about ½ inch off the top of 1 head of garlic to expose the cloves. Drizzle with extra-virgin olive oil and season with a pinch of salt and black pepper. Wrap tightly in foil and roast for 45–60 minutes, or until the cloves are soft, golden, and easily squeezed from their skins. Use 8–10 roasted garlic cloves for this recipe.

Storage: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce. Store any extra pistachio breadcrumbs in a separate airtight container at room temperature once completely cooled for 2–3 days to keep them crisp, then sprinkle them over the reheated pasta just before serving.

Gluten-Free Option: Use gluten-free pasta for a fully gf dish.

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