Penne Rustica with a Kick

🥘 Ingredients

• almonds
  ¼ cup
• asparagus
  8 oz
• butter
  3 tbsp
• chili flakes
  1 tsp
• chives
  2 tbsp
• garlic herb butter
  2 tbsp
• lemon
  1 unit
• olive oil
  2 tbsp
• panko breadcrumbs
  ½ cup
• parmesan cheese
  ½ cup
• penne pasta
  200 g
• roma tomatoes
  2 unit

🍳 Cookware

• large pot
• large pan
• small bowl

1. 

   1

   penne pasta asparagus roma tomatoes chives lemon panko breadcrumbs almonds chili flakes garlic herb butter parmesan cheese olive oil butter

   penne pasta: 200 g, asparagus: 8 oz, roma tomatoes: 2 unit, chives: 2 tbsp, lemon: 1 unit, panko breadcrumbs: ½ cup, almonds: ¼ cup, chili flakes: 1 tsp, garlic herb butter: 2 tbsp, parmesan cheese: ½ cup, olive oil: 2 tbsp, butter: 3 tbsp
2. 

   2

   Bring a large pot of salted water to a boil. Once boiling, add penne pasta. Cook, stirring occasionally, until al dente ⏱️ 9-11 minutes . Reserve ½ cup pasta cooking water, then drain.
3. 

   3

   Meanwhile, wash and dry all produce. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. Dice roma tomatoes. Mince chives. Zest and quarter lemon. Melt 1 tbsp butter in a large pan over medium-high heat. Add panko breadcrumbs and almonds; season with salt and pepper. Cook, stirring, until golden brown ⏱️ 3-4 minutes . Turn off heat. Add a pinch of lemon zest and chili flakes. Transfer to a small bowl .
4. 

   4

   Heat a drizzle of olive oil in same pan over medium-high heat. Add asparagus and cook, stirring often, until bright green and tender ⏱️ 2-4 minutes . Add tomatoes and cook, stirring, until slightly softened ⏱️ 1-2 minutes . Season with salt and pepper.
5. 

   5

   Add penne pasta, garlic herb butter, half the parmesan cheese, and ⅓ cup reserved pasta cooking water to pan with veggies; stir until thoroughly combined. Season with salt and pepper.
6. 

   6

   Add 1 tbsp butter, half the chives, remaining lemon zest, and as many remaining chili flakes as you like to pan. Cook, stirring, until everything is thoroughly coated in sauce ⏱️ 1-2 minutes . If needed, stir in more reserved pasta cooking water a splash at a time. Turn off heat; stir in a squeeze of lemon juice to taste. Taste and season with salt and pepper.
7. 7

   Divide pasta between bowls. Sprinkle with panko mixture and remaining parmesan cheese. Drizzle each bowl with olive oil. Garnish with remaining chives. Serve with remaining lemon wedges on the side.