Cheese Stuffed Rigatoni with Sautéed Asparagus and Walnuts


  1. Bring a large pot of water to a boil and cook the Stuffed Rigatoni according to package directions. Drain and set aside.
  2. In a large saucepan, melt the butter over medium heat until foamy. Add chopped asparagus to the pan and sweat the asparagus with the pan covered with a lid stirring occasionally for 4 to 5 minutes or until asparagus is bright green and tender but firm– depending on thickness of asparagus.
  3. Remove the asparagus to a bowl with a slotted spoon reserving the browned butter in the bottom of the pan. Add lemon juice, salt, and black pepper to taste to the pan with the remaining browned butter. Bring to a boil and stir for 30 seconds.
  4. In a bowl combine the cooked rigatoni, asparagus, walnuts, parsley and 2 tablespoon parmesan cheese – and toss with the lemon sauce to combine. There will not be a lot of sauce – you just want enough to lightly coat the mixture.
  5. Divide into bowls and serve immediately with parmesan cheese sprinkled on top.


  • 27 each Roma® Pasta, Cheese Stuffed Rigatoni
  • 12 to 14 spears asparagus, tough ends removed and cut into quarters
  • 1 lemon(s), juiced
  • 2 tbsp butter
  • 1/4 cup walnut pieces
  • 1 tbsp parsley, fresh, minced
  • to taste salt and pepper
  • 2 tbsp cheese grated, Parmesan