---
title: Penne Rustica with a Kick
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/penne-rustica-with-a-kick-5e1e2ffe9331dc51967a70c8
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: easy
allergens:
  - Wheat
  - Tree Nuts
  - Milk
tags:
  - Veggie
  - Spicy
  - Easy
rating: 4.5
rating_count: 4400
source_chef: Recipe Development Team
nutrition:
  calories: 750
  protein: 20
  fat: 40
  saturated fat: 19
  carbohydrates: 86
  sugar: 9
  fiber: 9
  cholesterol: 75
  sodium: 290
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/Penne/penne-rustica-with-a-kick.avif"
---
Bring a large pot of salted water to a boil. Once boiling, add @penne pasta{12%ounce} to pot. Cook, stirring occasionally, until al dente, ~{10%minutes}. Reserve ½ cup of pasta water, then drain.

Wash and dry all produce. Trim and discard woody bottom ends from @asparagus{12%ounce}; cut stalks crosswise into 1-inch pieces. Dice @roma tomato{2%unit}. Mince @chives{¼%ounce}. Zest and quarter @lemon{2%unit}. Melt @butter{3%tbsp} in a large pan over medium-high heat. Add @panko breadcrumbs{½%cup} and @almonds{1%ounce}; season with @salt{} and @pepper{} and cook, until golden brown, 3-4 minutes. Turn off heat; add a pinch of lemon zest and @chili flakes{1%tsp}. Transfer to a small bowl.

Heat a drizzle of @olive oil{5%tsp} in the same pan over medium-high heat. Add the asparagus and cook, stirring often, until bright green and tender, 2–4 minutes. Add the tomato and cook, stirring, until slightly softened, 1–2 minutes. Season with salt and pepper.

Add the cooked penne, @garlic herb butter{4%tbsp}, half the @Parmesan cheese{½%cup} (you'll use the rest later), and ⅓ cup reserved pasta water to the pan with the vegetables; stir until thoroughly combined. Season with salt and pepper.

Add 1 TBSP plain butter, half the chives, remaining lemon zest, and as many remaining chili flakes as you like to the pan. Cook, stirring, until everything is thoroughly coated in sauce, ~{2%minutes}. (TIP: If needed, stir in more reserved pasta water a splash at a time.) Turn off heat; stir in a squeeze of lemon juice to taste. Taste and season with salt and pepper.

Divide the pasta between bowls. Sprinkle with the panko mixture and remaining Parmesan cheese. Drizzle each bowl with our olive oil. Garnish with the remaining chives. Serve with the remaining lemon wedges on the side.