Pasta water and parmesan cheese form the base of this luscious sauce that perfectly coats and flavors our pasta and asparagus. The paleo version will feature sauteed lemon & thyme shrimp & asparagus. We also roast up chickpeas with Mediterranean spices. If you can't find the spice blend za'atar, just plain paprika will still make a great addition to your side
Asparagus - Snap ends off and then chop into 2" (5 cm) long pieces. If spears are thick, slice in half lengthwise first and then chop into shorter pieces
Cook pasta in heavily salted boiling water until it's al dente (tender but with a bite). Save 1 cup (236 ml) of cooking water before draining
Spread chickpeas out onto a sheet pan and toss with paprika, za'atar (if using), and some salt. Roast for 20 to 25 minutes, shaking midway, until they get a crunch
Heat up a saute pan over medium-high heat. Add in oil and then minced garlic to heated oil. Once you can smell the garlic, add in asparagus with a sprinkle of salt. Saute for 2 minutes
Add in drained pasta and pasta water. Cook until the water has thickened into a sauce, ~3 more minutes. Turn off heat and add in parmesan cheese and juice from half a lemon. Season with salt and pepper. Garnish pasta with basil and pine nuts
Finish beans with juice from other half of the lemon