PASTA WITH LEMON ASPARAGUS & HAZELNUT GREMOLATA GREMOLATA IS TRADITIONALLY MADE WITH PARSLEY, GARLIC, AND LEMON ZEST, AND IS USED AS A TOPPING OVER A VARIETY OF FOODS. IN THIS VERSION, HAZELNUTS ARE A

Pasta with Lemon Asparagus & Hazelnut Gremolata Gremolata is traditionally made with parsley, garlic, and lemon zest, and is used as a topping over a variety of foods. In this version, hazelnuts are a image

How to make Pasta with Lemon Asparagus & Hazelnut Gremolata Gremolata is traditionally made with parsley, garlic, and lemon zest, and is used as a topping over a variety of foods. In this version, hazelnuts are added to increase the complexity of flavors, as well as

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

1 lb GF fettuccine or long pasta
1 bunch asparagus, trimmed and cut into 2 inch pieces
¼ cup olive oil
2 cloves garlic, minced
2-4 Tbsp lemon juice, to taste
Zest from ½ lemon
½ cup Italian parsley (or cilantro), chopped
¼ cup Parmesan, finely grated (powdered), optional
Salt and pepper, to taste

Steps:

Gremolata
¼ cup GF panko breadcrumbs
¼ cup hazelnuts, medium chopped
½ Tbsp dried parsley
½ tsp Italian seasoning
¼ tsp salt
¼ tsp pepper
Zest from ½ lemon
Tbsp olive oil
Instructions
Boil pasta according to directions, reserve ½ cup of liquid to use in sauce.
To prepare Gremolata, toast panko and nuts in dry skillet over med-high heat until panko turns golden brown. Add remaining ingredients and stir until combined. Set aside.
Steam or boil asparagus until just tender-crisp. Drain and set aside.
In a skillet, heat olive oil over medium heat and cook garlic for about a minute. Add asparagus, pasta, and remaining ingredients (except cheese), and stir until combined. Add just enough of the reserved pasta water until a bit of a sauce is created. Bring to a simmer and season with salt and pepper. Remove from heat and stir in cheese to thicken sauce.
Divide among 4 dishes and top with 1-2 Tbsp of the gremolata.