1 Put a large pot of salted water on to boil
2 In a small bowl combine lemon rind and juice
Set aside
3 Cut asparagus into 1? diagonal slices
Reserve tips and set aside
Boil stems 3 to 6 minutes or until just tender-crisp, adding tips two minutes after stems
Using a slotted spoon, remove asparagus to a bowl and set aside
Reserve water for cooking pasta
4 Heat oil in a large skillet over a medium heat
Saut? walnuts and garlic until fragrant, being careful not to brown
Remove from heat
5 Boil Notta Pasta in asparagus water according to box directions
Drain, briefly rinse and add to skillet
Toss to coat with oil and walnuts
6 Mix in lemon juice, parsley, Parmesan and asparagus
Gently heat through
Salt and pepper to taste