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.