Scarborough Fair Pasta

• 1 tablespoon butter
• 3 tablespoons olive oil, divided
• 1 garlic clove, chopped
• 1/2 cup panko-style breadcrumbs
• 1/2 pound bucatini or other long pasta
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 1/2 cup chopped fresh parsley
• 1 teaspoon lemon juice
• 2 tablespoons grated parmesan cheese

1. Fill a large pasta pot with water, salt it, and set it over high heat to boil.
2. In a large skillet, melt the butter with one tablespoon of olive oil over medium heat.
3. Add the chopped garlic and stir for one minute, taking care not to burn it.
4. Add the panko and cook, stirring often, about five minutes, until toasted.
5. Transfer the breadcrumb mixture to a separate bowl and set aside, keeping skillet out.
6. Prepare pasta in boiling water according to package directions. When ready to drain, reserve a cup of the pasta water for later.
7. Return the skillet to medium-low heat and add the second tablespoon of olive oil.
8. Stir in the chopped sage, rosemary and thyme, season with salt, pepper and red pepper flakes.
9. Cook for a minute, then add the pasta to the skillet and stir to combine.
10. Add enough of the pasta water to moisten the pasta, then and the last tablespoon of olive oil and toss until coated.
11. Add the chopped parsley, lemon juice, and parmesan and give it a final toss until well combined.
12. Top with the garlic breadcrumbs and enjoy.

butter, olive oil, garlic, breadcrumbs, bucatini, fresh sage, rosemary, thyme, kosher salt, freshly ground black pepper, red pepper, parsley, lemon juice, parmesan cheese

Taken from food52.com/recipes/22754-scarborough-fair-pasta (may not work)