Cheese Rigatoni and Asparagus


  1. Bring a large pot of water to a boil and cook the rigatoni according to package instructions. Drain and set aside.
  2. In a large sauce pan, melt the butter over medium heat until foamy. Add chopped asparagus to the pan and sweat the asparagus with the pan covered with a lid stirring occasionally for 4-5 minutes. Remove the asparagus and place in a separate bowl using a slotted spoon keeping the browned butter in the pan.
  3. Add the lemon juice, salt and black pepper to the pan with the remaining browned butter. Bring to a boil and stir for 30 seconds.
  4. In a bowl, combine the cooked rigatoni, asparagus, walnuts, parsley and Parmesan cheese; add the lemon sauce and toss to combine. Divide into bowls to serve.


  • 12 spears asparagus, tough ends removed and cut into quarters
  • 2 tbsp butter
  • 1 lemon(s), juiced
  • 2 tbsp cheese grated, Parmesan
  • 1 tbsp parsley, fresh, chopped
  • to taste salt and pepper
  • 1 16 oz Celentano Cheese Stuffed Rigatoni, package
  • 1/4 cup walnut pieces