Creamy Lemon Garlic Pasta

Directions

1. Step 1 complete

   Preheat oven to 450°F and line a baking sheet with foil. Trim about 2-inches of the bottom tough ends from asparagus spears and set aside. Cut remaining asparagus into 1-inch pieces and place on lined baking sheet with garbanzo beans. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon each salt, pepper and garlic powder; toss well to coat. Roast for 20 minutes or until asparagus is tender and beans are slightly toasted.

2. Step 2 complete

   Meanwhile, bring a large pot of water to a boil. Add reserved asparagus bottoms and cook until very tender. Remove with a slotted spoon and place into a food processor or blender.

3. Step 3 complete

   Add pasta to boiling water and cook to al dente. Drain well and return to pot.

4. Step 4 complete

   While pasta is cooking, add Almond Breeze, remaining olive oil, remaining seasonings, lemon zest and juice to blender or food processor with boiled asparagus. Blend until smooth.

5. Step 5 complete

   Toss sauce with hot cooked pasta and stir in roasted asparagus and garbanzo beans.