Brown Butter Gemelli

🥘 Ingredients

• Butter
  3 tbsp
• Chili Flakes
  1 tsp
• Gemelli Pasta
  12 oz
• Lemon
  2
• Olive Oil
  2 tsp
• Parmesan Cheese
  ½ cup
• Ricotta Cheese
  8 oz
• Scallions (separating whites from greens)
  4
• Veggie Stock Concentrate
  2 unit
• Walnuts
  2 oz
• asparagus
  1 lb
• garlic
  4 clove
• pepper
• salt

🍳 Cookware

• medium pot
• small bowl
• large pan

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and discard woody bottom ends from asparagus ; cut stalks crosswise into 1-inch pieces. Zest and quarter Lemon . Mince garlic . Trim and thinly slice Scallions . Cut Butter into cubes.

   asparagus: 1 lb, Lemon: 2, garlic: 4 clove, Scallions: 4 (separating whites from greens), Butter: 3 tbsp
2. 

   2

   Once water is boiling, add Gemelli Pasta to pot. Cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta cooking water, then drain. Meanwhile, in a small bowl , combine Ricotta Cheese , lemon zest, a squeeze of lemon juice, and a large pinch of salt and pepper .

   Gemelli Pasta: 12 oz, Ricotta Cheese: 8 oz, salt, pepper
3. 

   3

   Heat a large, dry large pan over medium-high heat. Add Walnuts and cook, stirring occasionally, until golden and fragrant, 3 to 5 minutes. Transfer to a plate. Heat a drizzle of Olive Oil in same pan over medium-high heat. Add asparagus, salt, and pepper. Cook, stirring, until browned and just tender, 4 to 6 minutes. Turn off heat; transfer to a plate. Wash out pan.

   Walnuts: 2 oz, Olive Oil: 2 tsp
4. 

   4

   Add cubed butter to same pan over medium heat. Cook, stirring, until melted and foamy. Continue stirring until foaming subsides and butter is flecked with amber bits, 2 to 3 minutes. Immediately remove from heat and stir in juice from half the lemon, garlic, scallion whites, and Chili Flakes . Cook, stirring, until fragrant, 30 seconds to 1 minute.

   Chili Flakes: 1 tsp
5. 

   5

   Return same pan to medium heat and stir in pasta, Veggie Stock Concentrate , and asparagus. Season with salt and pepper. Add half the Parmesan Cheese and a splash of reserved pasta cooking water. Cook, stirring and adding splashes of pasta cooking water as necessary, until smooth and creamy, 2 to 3 minutes. TIP: If cheese clumps, continue stirring and adding splashes of pasta cooking water until smooth.

   Veggie Stock Concentrate: 2 unit, Parmesan Cheese: ½ cup
6. 

   6

   Taste and season pasta with salt and pepper and divide between bowls. Dollop with lemony ricotta and top with scallion greens, toasted walnuts, remaining Parmesan, and a pinch of chili flakes if desired. Drizzle with olive oil. Cut remaining lemon wedge in half and serve on the side.