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Skillet Fettuccine with Chickpeas & Tomato Butter
2 or 4 Serving Dinner

Skillet Fettuccine

with Chickpeas & Tomato Butter

Tags: High-Protein, Soy-Free, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
820
FAT
23g
CARBOHYDRATES
116g
PROTEIN
33g

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INGREDIENTS

  1. 13.4 oz chickpeas
  2. 3 garlic cloves
  3. 2 scallions
  4. 6 oz asparagus
  5. 1 lemon
  6. 6 oz fettuccine
  7. 2 tbsp vegan butter
  8. 2 tbsp tomato powder
  9. 2 tbsp vegan basil pesto
  10. 1 tbsp + 2 tsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: tree nut (pine nut), wheat
Tools: Large nonstick skillet, Large pot
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
820
FAT
23g
CARBOHYDRATES
116g
PROTEIN
33g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the pasta. Drain and rinse the chickpeas, and pat dry. Peel and thinly slice the garlic. Thinly slice the scallions, keeping the greens and whites separate. Trim 1 inch off the bottom of the asparagus. Zest the lemon and cut into wedges. TIP: The drier the chickpeas, the crispier they will get.

2
Cook the pasta

Add fettuccine to the boiling water and cook until al dente, 6 to 8 minutes. Reserve ½ cup pasta water and drain the pasta. Rinse the pot, add 2 inches salted water, and bring to a boil. Once boiling, add trimmed asparagus and cook until asparagus is bright green and tender, 3 to 5 minutes. Drain and toss with lemon zest and a pinch of salt.

3
Crisp the chickpeas

Heat 2 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 olive oil. Add sliced garlic and sliced scallion whites and cook until fragrant, 1 to 2 minutes.

4
Make the tomato butter

Add 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 slightly thickened. Add crispy chickpeas and sliced scallion greens. Cook until hot, another 1 to 2 minutes.

5
Serve

Divide the skillet fettuccine with chickpeas and tomato butter between large plates. Drizzle with pesto. Serve with lemon asparagus and lemon wedges. Enjoy!

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