Creamy Lemon Asparagus Pasta

INGREDIENTS

• 10 to 12 ounces of spaghetti, bucatini, linguine, or fettuccine
• 2 medium-large lemons*
• Extra virgin olive oil
• Kosher salt
• Freshly cracked black pepper
• 1 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 the diagonal into 1-inch pieces**
• ½ cup (60g) toasted or roasted walnuts***, finely crushed
• 3 tablespoons nutritional yeast
• ½ cup (6-7g) Italian flat-leaf parsley, (leaves and tender stems), chopped
• ½ cup (7-8g) fresh basil leaves, slivered
• 2 tablespoons capers, drained
• ¼ cup (30g) Castelvetrano olives, sliced in half (7 to 9 olives)****
• 1 can of navy beans or other white beans rinsed and drained (optional)

INSTRUCTIONS

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