Pasta with Walnuts & Asparagus


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


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. 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.


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