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Brown Butter Gemelli

Brown Butter Gemelli

with Asparagus, Walnuts, and Lemony Ricotta

The week just isn’t complete without a pasta night. If you agree (and how could you not?), you’re in luck! Our chefs put together a dish that’s sure to curb the most ferocious of carb cravings. Twisty gemelli is studded with tender asparagus and cloaked in lemony, garlicky brown butter sauce. The dish is finished with dollops of creamy ricotta and a sprinkle of Parmesan and toasted walnuts. It doesn’t get much better than this, folks.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

8 ounce


1 unit


2 clove


2 unit


6 ounce

Gemelli Pasta

(Contains Wheat)

4 ounce

Ricotta Cheese

(Contains Milk)

1 teaspoon

Chili Flakes

¼ cup

Parmesan Cheese

(Contains Milk)

1 ounce


(Contains Tree Nuts)

1 unit

Veggie Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat43 g
Saturated Fat18 g
Carbohydrate85 g
Sugar9 g
Dietary Fiber10 g
Protein29 g
Cholesterol80 mg
Sodium500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Small Bowl
Large Pan



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).

Cook Pasta and Mix Ricotta

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.

Toast Walnuts and Cook Asparagus

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.

Brown Butter

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.

Finish Pasta

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.

Finish and Serve

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.

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