Brown Butter Gemelli

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.

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.

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.

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.