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 (+ more for topping)
- 1/2 cup peas
- 1 bunch of asparagus (about 12 cut in 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
Prepare the sauce by combining the ingredients in a jar, closing it, and shaking until well-incorporated.
Cook the pasta al dente according to package instructions and reserve 1/2 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 to the saucepan and cook for 1 minute.
Add peas and asparagus, stir until the veggies are cooked, about 3-4 minutes, then add some salt and pepper before removing from heat.
When everything is ready, place the saucepan with the veggies on medium heat, add the pasta, and mix well with the veggies.
Add the sauce and black pepper, mix again, then add basil and nutritional yeast.
Add 1/4 cup pasta water and stir until combined, then top with freshly cracked black pepper, red chili flakes, lemon zest, and basil.
Notes
This recipe serves 2 people.
