Kosher salt
5 Tbs. extra-virgin olive oil; more for drizzling
1 cup coarse fresh white breadcrumbs (from about 4 slices of bread, crusts removed)
1/4 cup finely grated Parmigiano-Reggiano
1/2 lb. penne rigate
1 lb. medium asparagus, woody ends snapped off, cut diagonally into 2-inch pieces
1 medium clove garlic, minced
1/2 cup coarsely chopped pitted Kalamata olives (about 20)
Finely grated zest of 1 medium lemon (about 1-1/2 Tbs. loosely packed)
Freshly ground black pepper

Description

To Save Time, Make The Breadcrumbs Ahead And Store In A Sealed Container. Also, You Can Just Snap Rather Than Cut The Asparagus Into 2-inch Pieces. 

View Full Recipe