Penne Rustica

Ingredients:

Penne Pasta 6 oz

Asparagus 6 oz

Roma Tomato

Chives

Lemon

Panko Breadcrumbs 1/4 cup

Sliced Almonds 1/2 oz

Chili Flakes 1 tsp

Garlic Herb Butter 2 TBSP

Parmesan Cheese 1/4 cup

Butter 2 TBSP

Olive Oil

Salt

Pepper

Instructions:

• Fill a large pot with water, sprinkle with salt then bring to a boil. Add penne, cook, stirring occasionally 9-11 minutes or until al dente (cooked firm to the bite). Reserve about ½ cup of pasta water, drain the water off the pasta.

• While the pasta is cooking, wash and dry all produce. Trim the woody ends of the asparagus, discard. Cut asparagus into 1-inch pieces, dice tomato, mince chives, mince and quarter lemons.

• Melt 1 TBSP plain butter in large pan over medium-high heat. Add panko and almonds, season with salt and pepper. Cook, stirring often, until golden brown, 3-4 minutes. Remove from heat, add a pinch of lemon zest and chili flakes. Transfer to a small bowl and save for later.

• In the same pan, heat a drizzle of olive oil over medium-high heat. Add asparagus, cook until tender. Add tomato, cook until slightly softened. Season with salt and pepper.

• Add penne, garlic herb butter, half the parmesan, and 1/3 cup of reserved pasta cooking water to pan with vegetables. Stir until thoroughly combined, season with salt and pepper.

• Add 1TBSP plain butter, half the chives, remaining lemon zest, and chili flakes to taste. Cook, stirring until everything is thoroughly coated in sauce.

• Turn off heat, stir in squeeze of lemon juice, season with salt and pepper.

• Serve, top with parmesan and panko mix, garnish with remaining chives and lemon wedges.

Makes about 2 servings.