Lemon Asparagus Pasta

rainbowplantlife.com

10 ounces (285g) of spaghetti, bucatini, linguine, or fettuccine (see Note 1)

2 medium-large lemons (see Note 2)

6 ½ tablespoons extra virgin olive oil, divided

Kosher salt and freshly cracked black pepper

½ teaspoon Dijon mustard

2 medium shallots, thinly sliced

4 garlic cloves, thinly sliced

¼ teaspoon red pepper flakes (optional)

1 bunch of asparagus (about 14 ounces), sliced thinly on a bias into 1-inch (2.5 cm) pieces

½ cup (60g) toasted walnuts, finely crushed (see Note 3)

3 tablespoons nutritional yeast

½ cup (8g) Italian flat-leaf parsley, (leaves and tender stems), chopped

½ cup (8g) fresh basil leaves, slivered

2 tablespoons capers, drained (optional)

¼ cup (30g) Castelvetrano olives, sliced in half (7 to 9 olives) (optional, see Note 4)

1 (15-ounce/425g) can of navy beans or other white beans rinsed and drained (optional, for a main meal)

Directions at rainbowplantlife.com

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