Creamy Lemon Garlic Pasta
Description
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2 cups Almond Breeze Unsweetened Original Almondmilk or Almond Breeze Extra Creamy Almondmilk
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1 large bunch medium size asparagus
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1 (15-oz.) can garbanzo beans, rinsed and drained
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2 tablespoons olive oil, divided
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1 1/2 teaspoons salt, divided
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1 1/2 teaspoons freshly ground black pepper, divided
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1 1/2 teaspoons garlic powder, divided
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1 pound dry pasta (any shape)
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2 lemons, zested and juiced
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shaved Parmesan cheese to taste (optional)
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Preheat the oven to 450 degrees F (230 degrees C) and line a baking sheet with foil.
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Trim about 2-inches of the bottom tough ends from the asparagus spears and set aside. Cut remaining asparagus into 1-inch pieces. Spread out asparagus pieces and garbanzo beans on the prepared baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon each salt, pepper and garlic powder; toss well to coat.
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Roast in the preheated oven until asparagus is tender and beans are slightly toasted, about 20 minutes.
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Meanwhile, bring a large pot of lightly salted water to a boil. Add reserved asparagus ends and cook until very tender. Remove with a slotted spoon and place into a food processor or blender.
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Return water to boiling, add pasta, and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes (depending on pasta variety.) Drain pasta well and return to the pot.
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While pasta is cooking, combine Almond Breeze Unsweetened Original Almondmilk, remaining 1 tablespoon olive oil, 1 teaspoon of each salt, pepper, and garlic powder, lemon zest ,and lemon juice in blender or food processor with the boiled asparagus. Blend until sauce is smooth.
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Toss sauce with hot cooked pasta and stir in roasted asparagus and garbanzo beans. Top with shaved Parmesan cheese, if desired.