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This is a simple pasta dish with saute asparagus and walnuts tossed in an exceedingly lightweight and saporous butter lemon sauce. a fast and delicious dinner that solely takes quarter-hour to form.


I love an easy and quick food dish and this pasta with saute asparagus and walnuts is precisely that – choked with flavor, fast to form and you'll be able to have dinner on the table in quarter-hour.

Fresh store bought pasta is barbecued and so tossed with asparagus that has been saute in an exceedingly easy butter and lemon sauce. a touch little bit of grated Parmesan cheese, minced parsley and crisp walnuts ar value-added at the tip – simply provides it a toss and you’re able to eat.

Asparagus comes in several sizes – everything from pencil skinny to plump spears. dilutant asparagus goes to figure higher for this dish.  If you employ thick asparagus, you may got to take a look at for doneness.  Thicker asparagus can take longer to cook.

The sauce is basically easy to form – it’s lightweight and sour and you create it within the pan whereas you sauté the asparagus.  It’s not a significant, greasy sauce – it simply gently coats the pasta and asparagus. 



  • 1 – 8 oz package of fresh ravioli – I used cheese ravioli
  • ½ pound of asparagus – snap off the tough ends – chop asparagus into thirds or smaller.
  • 1 half lemon – about 2 tablespoons
  • 2 tbs butter
  • ¼ cup walnut pieces
  • 2 tbs minced parsley
  • 6 twists of pepper
  • 2 tbs grated parmesan plus some to serve at the table.


  1. Bring a large pot of water to a boil.
  2. While waiting for the water to boil, chop your asparagus into thirds (snap off tough white ends and discard). Mince parsley, squeeze lemon and measure out walnuts and butter.
  3. In a large saute pan with a lid, melt 2 tbs of butter over medium heat until frothy. Add chopped asparagus to the pan, stir slightly to coat the asparagus with butter and cover the pan with a lid. The asparagus should be slightly damp when adding it to the pan. The pan should only be on medium heat so you don’t burn the butter or the asparagus. Cook for 4 to 5 minutes – depending on thickness of asparagus.
  4. While asparagus is cooking, add ravioli to boiling water and cook as per the package instructions – my package said 4 minutes. Drain when done and add to a bowl.
  5. Add the lemon juice and black pepper to the asparagus in the pan and turn the heat to high.  Cook and stir the asparagus and butter with the lemon juice for 30 seconds to create a light butter lemon sauce.  Remove from heat.
  6. Add the asparagus and butter lemon sauce to the cooked ravioli in the bowl. There will not be a lot of sauce – you just want enough to lightly coat the ravioli.  Make sure to scrape out the saute pan.
  7. Add walnuts, parsley and 2 tbs parmesan cheese – toss gently to combine.

Recipe From : Green Valley Kitchen

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