Ingredients
The following ingredients have 4 Servings
- 1 tsp olive oil
- 2 tsps garlic (minced)
- 1 1/2 cups vegetable broth (low-sodium)
- 1 3/4 cup water
- salt and pepper (freshly ground, to taste)
- 10 ounces pasta (whole wheat fusilli (sub gluten free pasta to make gluten-free))
- 1 pound asparagus (thin stalks; tough ends trimmed and cut into 2 inch pieces)
- 1 15 oz can chickpeas (rinsed and drained)
- 3 ounces goat cheese (crumbled)
- 1/4 cup parmesan cheese (finely shredded)
- 1 lemon (zested and juiced)
- 1/3 cup peas, frozen
Instruction
- Heat the olive oil in a 12 inch lidded pan or skillet over medium-high heat.
- Add the garlic and sauté 30 seconds then add in the broth and water and stir together.
- Season with salt and pepper to taste and bring to a boil. Add in the pasta and stir.
- Cover the pan with a lid and boil until fairly tender, stirring occasionally, about 8 - 9 minutes.
- Add the asparagus and chickpeas over top without stirring then cover with the lid and allow to boil 4 - 5 minutes longer until asparagus and pasta are tender. There should be a little broth/water left after it's finished cooking, this will become part of the sauce. If needed, add more broth.
- Add in the goat cheese, parmesan cheese, lemon zest and lemon juice, stirring until melted and creamy.
- Stir in the frozen peas then remove from heat, cover and let rest a few minutes allowing the sauce to thicken slightly.
- Serve warm.
