1-2 bunches of asparagus, trimmed
1 packet of pasta
1 clove of garlic
4 tbsp of butter (melted) or dairy-free alternative.
Salt and pepper
|1 handful of almonds|
Nutritional Yeast (optional)
Pouch trimmed asparagus in water for a few minutes. Honestly its hard not to over or undercook it so I just do my best without having to get out a bowl of iced water because that sounds like effort. Once cooked and cooled cute into smaller pieces. Cut the tips off and reserve those to add at the end.
In the asparagus water, cook the pasta as per instructions. Reserve 1 cup of the water and discard the rest. In the empty saucepan add in butter, and lightly brown the tips of asparagus.
Combine garlic, almonds, lemon zest, the juice of the lemon, and the end of the asparagus in a food processor.
Add drained pasta back into the pot with the browned asparagus tips, add in almond/asparagus paste from the food processor and the 1 cup of reserved pasta water. put on a medium heat and stir until sauce is evenly disbursed and creamy
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