When the asparagus arrives, make sure you try this–it’s easy and awesome.
2 teaspoons salt
1 pound rigatoni
1/3 cup olive oil
2 tablespoons unsalted butter
3 garlic cloves, chopped
3 tablespoons chopped parsley
1 /4 teaspoon crushed red pepper flakes
1 /2 pound asparagus, trimmed, steamed until barely tender, cut into 1-inch segments
1 /2 cup walnuts, lightly toasted and chopped
1/3 cup Parmesan cheese
Bring a large kettle of water to a boil, add salt and rigatoni. Stir, Boil the pasta for 8 minutes or until cooked but still firm to the bite.
While pasta is cooking, heat the oil and butter in medium saucepan. Add garlic and cook for 3 minutes over low heat. Add parsley, red pepper flakes, and asparagus. Cook over moderate heat until asparagus is hot, about 2 minutes. Stir in walnuts, season with salt and pepper to taste.
Drain rigatoni and transfer to warm bowl. Add sauce and Parmesan cheese, toss well.
Serves 6
