I was in the mood for a bright, lemony pasta. This was so easy to make and tastes incredible. Serves 4.

INGREDIENTS:

⅔ cup olive oil
1 bunch of asparagus, sliced thin on the mandolin
JF Spicy Salt, to taste
4 cloves of garlic, smashed
1 tsp crushed red chili pepper flakes
4 pieces lemon rind, slice 3"
1 box of grain-free spaghetti, cooked according to package
1 cup plant-based parmesan (I like Violife)
2 lemons, juiced
½ cup pasta water
Fresh cracked black pepper, to taste
¼ cup basil, thinly sliced

PROCESS:

Cook your pasta according to the box and reserve at least half cup of pasta water. In a large sauté pan on medium high heat, heat the olive oil and add the asparagus to the pan. Sauté for about 3 minutes. Season with JF Spicy Salt. Add the smashed garlic cloves, crushed red chili pepper flakes, and pieces of lemon rind. Sauté for 2-4 minutes. Add the pasta, vegan parmesan, and lemon juice to the pan and stir. Add in half cup of pasta water to help thicken the sauce. Season with additional JF Spicy Salt and fresh cracked black pepper. Remove the garlic cloves and lemon rind before plating. Garnish with basil and extra vegan parmesan.
 
Recipe adapted from Bon Appétit.