Pasta with Brown Butter & Asparagus

Name: Pasta with Brown Butter & Asparagus
Yield: Makes 4 Servings
Ingredients: Gemelli or other short pasta such as penne, 1 lb (500 g); Hazelnuts (filberts), 1 cup (5 oz/155 g), toasted, skinned, and coarsely chopped; Salt and freshly ground pepper; Unsalted butter, ½ cup (4 oz/125 g); Asparagus, 1 lb (500 g), tough ends removed, cut into 1-inch (2.5-cm) pieces; Parmesan cheese, ½ cup (4 oz/125 g) freshly grated

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Salt and freshly ground pepper
Asparagus, 1 lb (500 g), tough ends removed, cut into 1-inch (2.5-cm)

Dinner
Vegetarian
Pasta

Method

Blanch the asparagus

Bring a large pot of water to a boil. Add 2 tablespoons salt and the asparagus to the boiling water and cook just until tender, about 4 minutes. Using a skimmer or slotted spoon, transfer the asparagus to a colander and drain; set aside. Re