This bright, fresh and light pasta recipe is a crowd-pleaser and takes just 30-minutes to make!
Cook pasta as per package instructions, leaving al dente.
Meanwhile, add oil to a large pan over medium heat. Add halved asparagus, salt, pepper and minced garlic. Sauté for 5-7 minutes, until bright green and softened. Meanwhile, cook pasta and reserve 1/2 cup of pasta water.
Add chickpeas, white wine and juice of 1/2 lemon to pan of asparagus. Sauté for 3-4 minutes more, until chickpeas are heated through.
Once pasta is cooked, drain and add cooked pasta and reserved pasta water to the asparagus and chickpea mixture. Add juice of other 1/2 of lemon, chili flakes, nutritional yeast. Adjust salt, pepper, chili, lemon and nutritional yeast based on taste preferences. Serve and enjoy!