Pasta with Walnuts & Asparagus recipe

Ingredients:
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. 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.