Lemon Asparagus Pasta

Bring a large pot of water to a boil for the pasta.Tip: Don’t use too much water, otherwise the pasta water won’t be very starchy. I recommend about 9 cups (~2.1 L) of water for 10 ounces of pasta. Once the water is nearly boiling, add a generous amount of salt (~1 TBSP kosher salt). Add the pasta and cook according to the package directions, stirring occasionally, until just al dente. Drain the pasta, reserving 1 cup (240 mL) of the pasta water.

Zest the lemons and divide the zest into two piles. Set aside.

Meanwhile, make the Lemon Sauce. In a mason jar, combine 5 tablespoons (75 mL) of the lemon juice, 5 tablespoons (70g) of the extra virgin olive oil, 1/2 teaspoon Dijon mustard, 1 teaspoon kosher salt, and black pepper to taste. Shake until emulsified.No jar? Just whisk all the ingredients in a bowl until emulsified.

Cook the asparagus. Meanwhile, heat 1 ½ tablespoons olive oil in a 12-inch sauté pan or Dutch oven over medium heat. Once warmed, add the shallots and garlic. Cook for 2 to 3 minutes, until the garlic is just golden, stirring frequently to prevent burning. Add the red pepper flakes (if using) and cook for 30 seconds. Add the asparagus and one half of the lemon zest. Season with a few pinches of salt and pepper. Cook for 3 minutes until the asparagus is crisp-tender. Remove from heat and set the pan aside until the pasta is done.

Add the hot cooked pasta and the Lemon Sauce to the asparagus mixture, along with the crushed walnuts and nutritional yeast. Add ½ cup (120 mL) of pasta water. Return the pan to medium-high heat. Use tongs to vigorously toss everything together, shaking the pan as you go, adding more pasta water as needed, until the sauce is emulsified and clings to the pasta.

Add the remaining half of the lemon zest, basil, parsley, and the capers, olives, and white beans, if using. Toss again and briefly cook for 30 to. 60 seconds. Sprinkle with a pinch or two of salt and pepper and finish with a nice drizzle of olive oil. Serve immediately.