with Chickpeas & Tomato Butter
- 13.4 oz chickpeas
- 3 garlic cloves
- 2 scallions
- ½ oz fresh parsley
- 6 oz asparagus
- 1 lemon
- 6 oz fettuccine
- 3 tbsp vegan butter
- 3 tbsp tomato powder
- 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet
- Large pot
Bring a large pot of salted water to a boil for the pasta. Drain and rinse the chickpeas, and pat dry with a clean kitchen towel. Peel and thinly slice the garlic. Thinly slice the scallions, keeping the greens and whites separate. Roughly chop the parsley leaves. Trim 1 inch off the bottom of the asparagus. Zest the lemon(s) and cut into wedges.
Add the fettuccine to the boiling water, and cook until al dente, 6 to 8 minutes. Reserve ½ cup (1 cup) pasta water and drain the fettuccine. Rinse the pot, add 2 inches salted water, and bring to a boil. Once boiling, add trimmed asparagus and cook until bright green and tender, 3 to 5 minutes. Drain, and toss with a pinch of salt and lemon zest.
Heat 2 tsp (4 tsp) olive oil in a large nonstick skillet over high heat. Add chickpeas and cook until lightly browned in places, 4 to 6 minutes. Transfer crispy chickpeas to a plate. Return skillet to medium heat with 1 tbsp (2 tbsp) olive oil. Add sliced garlic and sliced scallion whites and cook until fragrant, 1 to 2 minutes.
Add the butter and tomato powder to the skillet with the garlic and scallion. Reduce heat to low and stir until butter is melted. Add cooked fettuccine, reserved pasta water, and a pinch of salt. Bring to a simmer and cook until the tomato butter has thickened slightly. Add crispy chickpeas, chopped parsley, and sliced scallion greens. Cook until hot, another 1 to 2 minutes.
Divide the skillet fettuccine with chickpeas and tomato butter between large plates. Serve with lemon asparagus and lemon wedges. Tuck in!