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Time
30 min
Level
Basic
Author
hellofresh

Brown Butter Gemelli | with Asparagus, Walnuts, and Lemony Ricotta

veggie
wheat
milk
tree-nuts
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
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.
Micro nutrients
Total weight
345.54g
Carbs
82.44g
Dietary fiber
7.83g
Sugar
7.25g
Fats
44.82g
Saturated
18.28g
Poly
4.53g
Mono
8.9g
Trans
0.58g
Proteins
28.12g
Calcium
54.79%
Iron
197.61%
Magnesium
24.19%
Vitamin A
84.92%
Vitamin C
72.24%
Vitamin B6
2.73%
Vitamin D
3.54%
Vitamin B12
36.4%
Potassium
20.79%
Sodium
32.88%
Cholesterol
54.27%
Percentages are based on a diet of 2000 calories a day.
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