1/2 box ( 8 oz / 227g ) Notta Pasta, any width

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, minced

1/2 cup chopped Italian parsley (flat leaf variety)

1/2 cup shredded Parmesan

Salt and fresh ground pepper

Procedures :
1 Put a large pot of salted water on to boil. 2 In a small bowl combine lemon rind and juice. Set aside. 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. Saut? 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.
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Category : Pasta

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