Lemon Asparagus Spring Pasta
Ingredients
- 8 oz chickpea rigatoni or pasta of choice
- 4 garlic cloves
- 1/2-1 tsp red chili flakes
- 1 tsp lemon zest
- 1/2 cup peas
- 1 bunch asparagus cut into 2-inch pieces
- 2 tbsp nutritional yeast
- 1/2 cup basil
- walnuts
- black pepper
Sauce
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp dijon mustard
- pinch of pepper
Preparation
Sauce
Put the sauce ingredients in a jar, close it, and shake until well incorporated.
Cooking
Cook the pasta al dente according to package instructions and reserve half a cup of pasta water.
Heat 1 tablespoon olive oil in a saucepan over medium heat. Add garlic and cook for about 2 minutes. Add red chili flakes and lemon zest, and cook for 1 minute. Add peas and asparagus, and stir until the vegetables are cooked, about 3 to 4 minutes. Add some salt and pepper before removing the saucepan from the heat.
When the pasta, sauce, and vegetables are ready, place the saucepan with the vegetables on medium heat. Add the pasta and mix well with the vegetables. Add the sauce and black pepper, and mix again. Add basil and nutritional yeast. To finish, add 1/4 cup pasta water. Once the pasta water is incorporated, the dish is done. Top with freshly cracked black pepper, red chili flakes, lemon zest, and basil.
