Brown Butter Gemelli with Asparagus, Walnuts and Lemony Ricotta

There’s nothing quite like a comforting bowl of pasta to satisfy those carb cravings. This brown butter gemelli recipe brings together twisty pasta, tender asparagus and a rich, nutty brown butter sauce infused with garlic and lemon. The dish is finished with creamy ricotta, crunchy toasted walnuts and a sprinkle of Parmesan for a delightful contrast of textures and flavors.

Ready in about 30 minutes, this recipe is perfect for a busy weeknight but impressive enough to serve guests. The brown butter adds a deep, toasty note that pairs beautifully with the bright lemon and savory Parmesan. Each bite is a harmonious blend of creamy, crunchy and al dente perfection.

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Ingredients

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. Zest and quarter lemon. Mince garlic. Trim and thinly slice scallions, separating whites from greens. Cut 3 TBSP butter into cubes (6 TBSP for 4 servings).
2. Once water is boiling, add gemelli to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Meanwhile, in a small bowl, combine ricotta, lemon zest, a squeeze of lemon juice and a large pinch of salt and pepper.
3. Heat a large, dry pan over medium-high heat. Add walnuts and cook, stirring occasionally, until golden and fragrant, 3-5 minutes. Transfer to a plate. Heat a drizzle of olive oil in same pan over medium-high heat. Add asparagus, salt and pepper. Cook, stirring, until browned and just tender, 4-6 minutes. Turn off heat; transfer to a plate. Wash out pan.
4. Add cubed butter to same pan over medium heat. Cook, stirring, until melted and foamy. Continue stirring until foaming subsides and butter is flecked with amber bits, 2-3 minutes. Immediately remove from heat and stir in juice from half the lemon, garlic, scallion whites and chili flakes to taste. Cook, stirring, until fragrant, 30 seconds to 1 minute.
5. Return same pan to medium heat and stir in gemelli, stock concentrate and asparagus. Season with salt and pepper. Add half the Parmesan and a splash of reserved pasta cooking water. Cook, stirring and adding splashes of pasta cooking water as necessary until smooth and creamy, 2-3 minutes. TIP: If cheese clumps, continue stirring and adding splashes of pasta cooking water until smooth.
6. Taste and season gemelli with salt and pepper; divide between bowls. Dollop with lemony ricotta and sprinkle with scallion greens, toasted walnuts, remaining Parmesan and a pinch of chili flakes if desired. Drizzle with olive oil. Cut remaining lemon wedge in half and serve on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or farfalle 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 to loosen the sauce.

Can I make this vegetarian?

Yes, this recipe is already vegetarian. Use a vegetable stock concentrate and ensure the Parmesan is vegetarian-friendly (made without animal rennet).