Lemon, Asparagus, Chickpea Pasta Recipe from: Rancho Vignola, Armstrong, BC

200g Farfalle (Bowtie) Pasta*, about 3 cups dry
1 lb Fresh Asparagus, chopped into 1” lengths
2 cups Chickpeas, cooked

1/3 cup Olive Oil
1 Tbsp Lemon Zest, zest from one large lemon
4 Tbsp Lemon Juice, juice from one large lemon
1 small Garlic Clove, pressed or grated

1/2 cup Parmesan Cheese, finely grated
1/2 cup lightly packed Parsley, or other fresh herbs like Dill or Basil, roughly chopped or ripped

1/2 cup Pine Nuts, toasted

*Other shapes of pasta also work well; you could try fusilli, rotini, penne, orzo, etc.

Bring a pot of salted water to a boil and cook the pasta until al dente. About 2 minutes before the pasta is done. Then add the chopped asparagus to the boiling pasta water. Once the asparagus is almost blanched and the pasta has finished cooking, add the chickpeas for about 30 seconds to heat them through. Drain out the water and return the pasta mix to the pot. 

While the pasta is cooking, whisk together the olive oil, lemon zest and juice, and garlic in a bowl. Add the mixture to the drained pasta and mix well to coat it evenly.  

Next, while everything is still hot, add in the parmesan and fresh herbs, and mix until combined. Taste, and season with salt and pepper if desired. Serve hot or cold, and top with the pine nuts. 

Makes 2 servings

• Chickpeas – ORGANIC
• Pine Nuts – Raw – ORGANIC