Lemony Brown Butter Rigatoni with Asparagus and Walnuts

There’s nothing quite like a comforting bowl of pasta to turn a regular weeknight into something special. This brown butter rigatoni brings together tender asparagus, crunchy toasted walnuts and a bright lemony ricotta for a dish that’s both indulgent and fresh.

The magic starts with browning butter until it’s nutty and golden, then tossing in garlic and chili flakes for a gentle kick. Tossed with al dente rigatoni and finished with creamy ricotta and Parmesan, this pasta is sure to become a favorite.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, toast the walnuts in a dry skillet over medium heat until fragrant, about 2-3 minutes. Set aside.
3. In the same skillet, melt 2 tablespoons of butter over medium heat. Cook, stirring frequently, until the butter turns golden brown and smells nutty, about 3-4 minutes.
4. Add the minced garlic and chili flakes to the brown butter and cook for 30 seconds until fragrant.
5. Add the asparagus pieces and cook until bright green and tender, about 3-4 minutes.
6. Stir in the veggie stock concentrate and the juice of half the lemon. Add the cooked rigatoni and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
7. Remove from heat. Fold in the grated Parmesan and half the toasted walnuts.
8. In a small bowl, combine the ricotta with the remaining lemon juice, salt and pepper to taste.
9. Serve the pasta topped with dollops of lemony ricotta, remaining walnuts and sliced scallions.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or gemelli works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk.

Can I make this dish vegan?

Substitute the butter with vegan butter, use nutritional yeast for Parmesan and use a plant-based ricotta. Omit the Parmesan or use a vegan alternative.