Dish Name: Pasta with Walnuts & Asparagus
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1/2 box ( 8 oz / 227g ) Notta Pasta
1 lemon (1 tsp grated rind* plus 1/4 cup juice)
1 & 1/4 lbs (575g) fresh asparagus
3 Tbsp extra virgin olive oil
1/2 cup chopped walnuts
2 cloves garlic
1/2 cup chopped Italian parsley (flat leaf variety)
1/2 cup shredded Parmesan
Salt and fresh ground pepper
|1 Put a large pot of salted water on to boil.
2 In a small bowl combine lemon rind and juice.
3 Cut asparagus into 1” diagonal slices.
Reserve tips and set aside.
Boil stems 3 to 6 minutes or until just tender-crisp, adding tips two minutes after stems.
Using a slotted spoon, remove asparagus to a bowl and set aside.
Reserve water for cooking pasta.
4 Heat oil in a large skillet over a medium heat.
Sauté walnuts and garlic until fragrant, being careful not to brown.
Remove from heat.
5 Boil Notta Pasta in asparagus water according to box directions.
Drain, briefly rinse and add to skillet.
Toss to coat with oil and walnuts.
6 Mix in lemon juice, parsley, Parmesan and asparagus.
Gently heat through.
Salt and pepper to taste.