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Pasta with Walnuts and Asparagus

Pasta with Walnuts and Asparagus Recipe

Fresh tasting and easy, the perfect spring supper.


4 Servings


20 minutes to assemble
15 minutes to cook


1/2-16 oz box (8 oz) Notta Pasta Linguine1 lemon (1 teaspoon grated rind* plus 1/4 cup juice) 1 & 1/4 lbs fresh asparagus 3 tablespoons 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

* Yellow part of rind only, white (pith) is bitter


  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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Pasta with Walnuts and Asparagus

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