• Bring a large pot of salted water to a boil. • Once boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain.

• Meanwhile, wash and dry produce. • Zest and quarter lemon. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch-long pieces. Dice tomato. Trim and thinly slice scallions, separating whites from greens. • Melt 1 TBSP plain butter in a large pan over medium-high heat. Add panko and almonds; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. • Turn off heat. Stir in a pinch of lemon zest and a pinch of chili flakes. Transfer to a small bowl.

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

• Add drained penne, garlic herb butter, cream cheese, half the Parmesan (save the rest for serving), and 1/3 cup reserved pasta cooking water (1⁄2 cup for 4 servings) to pan with veggies; stir until thoroughly combined. Season with salt and pepper.

• Add scallion whites, remaining lemon zest, 1 TBSP plain butter (2 TBSP for 4 servings), and as many remaining chili flakes as you like to pan with pasta. Cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes. TIP: If needed, stir in more reserved pasta cooking 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 pasta between bowls. Sprinkle with panko mixture and remaining Parmesan. Add a drizzle of olive oil over bowls. • Garnish with scallion greens and serve with remaining lemon wedges on the side.