Cook the Pasta: Bring a large pot of salted water to a boil and cook your chosen pasta according to the package instructions. Remember to reserve 1 cup of pasta water before draining and setting the pasta aside.

Zest and Juice the Lemons: Grate the zest of the lemons and then squeeze out the juice, setting both aside.

Sauté Aromatics: In a large skillet, heat 4 tablespoons of extra virgin olive oil over medium heat. Add sliced shallots and garlic, sautéing until softened and fragrant, about 3-4 minutes.

Add Asparagus: Toss in the sliced asparagus and cook, stirring frequently, until tender yet vibrant green, about 5-7 minutes.

Combine Ingredients: Stir the cooked pasta into the skillet with the asparagus. Add lemon zest, half of the lemon juice, reserved pasta water, and toasted walnuts. Mix until well combined.

Season to Taste: Sprinkle in kosher salt, freshly cracked black pepper, and red pepper flakes, tasting as you go.

Add Fresh Herbs: Remove skillet from heat and fold in chopped parsley, slivered basil, and remaining lemon juice.

Serve with Love: Plate your Lemon Asparagus Pasta, garnishing with Castelvetrano olives and a drizzle of olive oil if desired.