Penne Rustica with a Kick

Meanwhile, wash and dry all produce. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. Dice tomato. Mince chives. Zest and quarter lemon. Melt 1 TBSP plain butter in a large pan over medium-high heat. Add panko and almonds; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. Turn off heat. Add a pinch of lemon zest and chili flakes. Transfer to a small bowl.

Heat a drizzle of olive oil in same pan over medium-high heat. Add asparagus and cook, stirring often, until bright green and tender, 2-4 minutes. Add tomato and cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper.

Add penne, garlic herb butter, half the Parmesan (you’ll use the rest later), and ⅓ cup reserved pasta cooking water (½ cup for 4 servings) to pan with veggies; stir until thoroughly combined. Season with salt and pepper.

Add 1 TBSP plain butter (2 TBSP for 4 servings), half the chives, remaining lemon zest, and as many remaining chili flakes as you like. Cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time.) Turn off heat; stir in a squeeze of lemon juice to taste. Taste and season with salt and pepper.