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 of asparagus 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
Put the sauce ingredients in a jar, close it, and shake 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 to the saucepan and stir until the vegetables are cooked, about 3-4 minutes.
Season the vegetables with salt and pepper, then remove the saucepan from the heat.
Place the saucepan with the vegetables back on medium heat.
Add the cooked pasta to the saucepan and mix well with the vegetables.
Add the sauce and black pepper to the saucepan and mix again.
Add basil and nutritional yeast to the saucepan and stir to combine.
Stir in 1/4 cup of the reserved pasta water until it is fully incorporated.
Top the dish with freshly cracked black pepper, red chili flakes, lemon zest, and basil.
Notes
This recipe serves 2 people.
