Lemon Asparagus Pasta
with paprika roasted chickpeas

Name: Lemon Asparagus Pasta
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 lbs Asparagus; 4 cloves Garlic, minced; 2 sprigs Basil, sliced; 3/4 lbs Pennette ((or sub with other short pasta)); 1/4 cup Olive oil; 2 oz Parmesan cheese, grated; 1/2 Lemon, juice of; 1/4 cup Pine nuts; 2 cans Garbanzo beans (14 oz / 397 g can), rinsed; 1 1/2 tsp Paprika; 1 1/2 tsp Za'atar (opt); 1/2 Lemon, juice of

Active: 35 min Total: 35 min

Original

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

Proteins

Beans, garbanzo

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Lemon asparagus pasta:

Asparagus - 2 lbs
Garlic - 4 cloves , minced
Basil - 2 sprigs , sliced
Pennette - 3/4 lbs ((or sub with other short pasta))
Olive oil - 1/4 cup
Parmesan cheese - 2 oz , grated
Lemon - 1/2 , juice of
Pine nuts - 1/4 cup

Roasted chickpeas:

Garbanzo beans (14 oz / 397 g can) - 2 cans , rinsed
Paprika - 1 1/2 tsp
Za'atar (opt) - 1 1/2 tsp
Lemon - 1/2 , juice of

Prep

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
Garlic / Basil - Prep as directed
Chickpeas - Rinse

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Make

Preheat oven to 450F (232C) degrees
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

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