Creamy Lemon Garlic Pasta

Preheat the oven to 450 degrees F (230 degrees C) and line a baking sheet with foil.

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.

Roast in the preheated oven until asparagus is tender and beans are slightly toasted, about 20 minutes.

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.

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.

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.

Toss sauce with hot cooked pasta and stir in roasted asparagus and garbanzo beans. Top with shaved Parmesan cheese, if desired.

Cook's Note:

You can use gluten free pasta if you like.

Substitute 2 to 3 tablespoons nutritional yeast for the Parmesan cheese for a vegan version.