Skillet Fettuccine

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.

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.

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.

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.

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