Spring is here. So are vibrant green veggies. Asparagus, zucchini, broccoli, and artichokes - the produce section is coming alive again.
With beach season upon us, I have been trying to limit my pasta (bread, cheese, chocolate) intake. I probably should have never even walked into Trader Joe's, but alas. I left with all the of the items previously mentioned. Remembering a recipe I had pinned a few weeks ago from the Green Valley Kitchen blog, I threw together this little dinner.
The asparagus and sauce take just about as long as the pasta to cook. Dinner was ready in 10. You really can't beat that... especially for a Monday.
1 12 oz package cheese ravioli
1 lb fresh asparagus
4 tbs butter
1/2 cup walnuts
1/4 cup parsley
freshly grated black pepper
Start by boiling your pasta water. While it boils cut up your asparagus into 1 inch long pieces, trimming the ends. Place the ravioli in the water and cook per package instructions.
In a medium size pot, brown half the butter. Add the asparagus and walnuts to the butter and allow the asparagus to cook until bright green and tender. Remove the asparagus and walnuts from the pot and with a slotted spoon and set aside. Add the remaining 2 tbs of butter, allow to brown, then squeeze in half of the lemon.
When ravioli is ready, add it to the asparagus and walnuts. Toss in the parsley, Parmesan, and browned butter lemon sauce. Mix well and serve with warm bread.