LEMON ASPARAGUS PASTA

Lemon Asparagus Pasta

Ingredients:

• Organic green lentil penne or 100% chickpea pasta

• 14 ounces tin cannellini beans or any other beans, drained and rinsed

• 1 garlic clove, roughly chopped

• 1 vegetable stock cube, made up to 150ml

• 1 lemon zested and juiced

• 9 ounces greens beans, cut into 3cm lengths

• 5-6 asparagus

• 1 red onion, chopped

• 1 tsp chili flakes, optional or ½ cup quarter grape tomatoes

• 1 can coconut milk (pacific brand)

Instructions:

1. Prepare your vegetables; onions, garlic. Removing the top half of the asparagus and peeling of the skin.

2. Heat up a pan with oil, add your asparagus peel skin. Once cooked set aside.

3. Add your onions and garlic once they are sauteed, add your lemon juice to the pan

4. Bring a large pan of water to boil and cook the spaghetti for 6 mins.

5. Sprinkle our chili flakes and ad your cannellini beans (or other beans) then pour in your coconut milk. Let this mix thoroughly.

6. Cook the pasta: cook the pasta according to the package directions

7. Stir in your cooked pasta to the pan.

8. Serve up and add your asparagus skin on top of your pasta with the nicely cooked skin.