Pasta with Lemon Asparagus & Hazelnut Gremolata

Gremolata is traditionally made with parsley, garlic, and lemon zest, and is used as a topping over a variety of foods. In this version, hazelnuts are added to increase the complexity of flavors, as well as to compliment the crunchiness of the asparagus.

This is a wonderfully light tasting pasta, that can be made with or without cheese.


Pasta with Lemon Asparagus & Hazelnut Gremolata
Prep time:
Cook time:
Total time:
Serves: 4
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.




  1. Which is why I indicate “GF” before all ingredients that can contain gluten, so you know to look for a gluten-free alternative. Pasta and panko both have gluten-free varieties available at your local grocery store (if you look at the picture below in the recipe you will see what brand of gluten-free panko I used).

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