• Bring a large pot of salted water to a boil. Wash and dry produce. • Place cream cheese packet in a small bowl of warm water to soften. • Halve grape tomatoes lengthwise. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Roughly chop walnuts.

• Once water is boiling, add cavatappi 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.

• While pasta cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add walnuts and panko; cook, stirring, until golden brown, 3-5 minutes. TIP: Keep an eye on the panko; it browns quickly! • Turn off heat; transfer to a second small bowl. Season with salt and pepper and set aside. Wipe out pan.

• In same pan used for panko, heat a large drizzle of oil over medium-high heat. Add tomatoes and asparagus; season with salt and pepper. • Cook, stirring occasionally, until tomatoes begin to blister and asparagus is slightly tender, 2-3 minutes.

• Stir drained cavatappi, pesto, cream cheese, and 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings) into pan with veggies. • Cook, stirring occasionally, until sauce thickens and everything is evenly coated, 1-2 minutes. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

• Divide pasta between shallow bowls. Top with walnut panko and Parmesan. Serve. ***Shellfish is fully cooked when internal temperature reaches 145°.***