---
title: Penne Rustica with a Kick
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/penne-rustica-with-a-kick-5e1e2ffe9331dc51967a70c8
servings: 2
prep_time: 10 minutes
cook_time: 15 minutes
time_required: 25 minutes
difficulty: Easy
allergens:
  - Wheat
  - Tree Nuts
  - Milk
tags:
  - Veggie
  - Spicy
  - Easy
  - Pasta
rating: 4.5
rating_count: 4400
source_chef: Recipe Development Team
review_highlights:
  - theme: Ease of prep
    text: Quick and simple to make with easy cleanup
  - theme: Flavor
    text: Deliciously easy dish with a perfect blend of savory and spicy notes
image: "https://images.recipes.furrysalamander.com/penne-rustica-with-a-kick.avif"
---
@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}

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.

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{}.

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.

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.

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.

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.