Pasta with Lemon Asparagus & Hazelnut Gremolata
Author: Marla Hingley
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Light tasting pasta dish with a wonderful bit of crunch from the asparagus and hazelnut topping
  • 1 lb GF fettuccine or long pasta
  • 1 bunch asparagus, trimmed and cut into 2 inch pieces
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 2-4 Tbsp lemon juice, to taste
  • Zest from ½ lemon
  • ½ cup Italian parsley (or cilantro), chopped
  • ¼ cup Parmesan, finely grated (powdered), optional
  • Salt and pepper, to taste
  • ¼ cup GF panko breadcrumbs
  • ¼ cup hazelnuts, medium chopped
  • ½ Tbsp dried parsley
  • ½ tsp Italian seasoning
  • ¼ tsp salt
  • ¼ tsp pepper
  • Zest from ½ lemon
  • 2 Tbsp olive oil
  1. Boil pasta according to directions, reserve ½ cup of liquid to use in sauce.
  2. To prepare Gremolata, toast panko and nuts in dry skillet over med-high heat until panko turns golden brown. Add remaining ingredients and stir until combined. Set aside.
  3. Steam or boil asparagus until just tender-crisp. Drain and set aside.
  4. In a skillet, heat olive oil over medium heat and cook garlic for about a minute. Add asparagus, pasta, and remaining ingredients (except cheese), and stir until combined. Add just enough of the reserved pasta water until a bit of a sauce is created. Bring to a simmer and season with salt and pepper. Remove from heat and stir in cheese to thicken sauce.
  5. Divide among 4 dishes and top with 1-2 Tbsp of the gremolata.
Recipe by Gluten Free Club at