Penne Rustica with a Kick

🥘 Ingredients

• Parmesan cheese
  ½ cup
• almonds
  1 oz
• asparagus
  12 oz
• butter
  3 tbsp
• chili flakes
  1 tsp
• chives
  ¼ ounce
• garlic herb butter
  4 tbsp
• lemon
  2 unit
• olive oil
  5 tsp
• panko breadcrumbs
  ½ cup
• penne pasta
  12 oz
• pepper
• roma tomato
  2 unit
• salt

1. 

   1

   Bring a large pot of salted water to a boil. Once boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve ½ cup of pasta water, then drain.

   penne pasta: 12 oz
2. 

   2

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

   asparagus: 12 oz, roma tomato: 2 unit, chives: ¼ ounce, lemon: 2 unit, butter: 3 tbsp, panko breadcrumbs: ½ cup, almonds: 1 oz, salt, pepper, chili flakes: 1 tsp
3. 

   3

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

   olive oil: 5 tsp
4. 

   4

   Add the cooked penne, garlic herb butter , half the Parmesan cheese (you'll use the rest later), and ⅓ cup reserved pasta water to the pan with the vegetables; stir until thoroughly combined. Season with salt and pepper.

   garlic herb butter: 4 tbsp, Parmesan cheese: ½ cup
5. 

   5

   Add 1 TBSP plain butter, half the chives, remaining lemon zest, and as many remaining chili flakes as you like to the pan. Cook, stirring, until everything is thoroughly coated in sauce, ⏱️ 2 minutes . (TIP: If needed, stir in more reserved pasta 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.
6. 

   6

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