Asparagus and Lima Bean Pasta Salad

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

200 g/0.5 pound of pasta of your choice (I used GF penne)

200 g/0.5 pound of green asparagus

1 can of lima beans

½ cup of almond flour

1 roasted bell pepper from a jar

4 cherry tomatoes (optional)

1 tbsp white miso

2 tbsp tahini

½ yellow onion

2 cloves of garlic

1 lemon, zest+juice

fresh dill to serve

salt, pepper

Directions at greenevi.com

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