with Chickpeas and Tomato Butter
- 13.4 oz chickpeas
- 4 cloves garlic
- 2 scallions
- ½ oz Fresh parsley
- 6 oz asparagus
- 6 oz fettuccine pasta
- 3 tbsp vegan butter
- 2 tbsp tomato paste
- 1 lemon
- 1 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition.
- Large nonstick skillet
- Large pot
Bring a large pot of salted water to a boil for the fettuccine. Drain and rinse the chickpeas and pat dry with a paper towel. Peel and thinly slice the garlic. Thinly slice the scallions, keeping the greens and whites separate. Roughly chop the parsley leaves. Trim about 1 inch off the bottom of the asparagus. Zest and halve the lemon.
Once the water is boiling, add the fettuccine, stir, and cook until al dente, about 6 to 8 minutes. Reserve ½ cup of pasta water and drain the fettuccine. Rinse the pot and return it to high heat with 2 inches of salted water. Bring water to a boil for asparagus.
Place a large nonstick skillet over high heat with 2 tsp olive oil. Once hot, add the chickpeas and cook, tossing occasionally, until lightly browned in places, about 4 to 6 minutes. Transfer the crispy chickpeas to a plate. Return skillet to medium heat with 1 tbsp olive oil. Add the sliced garlic and scallion whites and cook until fragrant, about 1 minute.
Add the butter and tomato paste to the skillet and reduce heat to low. Stir until melted, then add the cooked fettuccine and reserved pasta water. Season with salt and bring to a simmer. Cook until tomato butter thickens slightly and coats the fettuccine. Add the crispy chickpeas, scallion greens, and chopped parsley, and stir. Cook until hot, about 1 to 2 minutes more.
Taste the fettuccine and season with salt and pepper if necessary. Add the asparagus to the boiling water and cook until bright green and crisp-tender, about 1 minute. Drain and toss with a pinch of salt, lemon zest, and lemon juice. Divide the fettuccine between large plates and serve with lemon asparagus.