Gluten-Free, Vegan, Serves 8
- 1 pound gluten-free pasta
- 3/4 cup vegan ricotta cheese
- 1 bunch asparagus chopped
- salt and pepper to taste
- 1 cup basil pesto
- vegan parmesan for serving
- 1 Tbsp fresh chives chopped
- juice and zest of 1 lemon
- 1 jalapeno chopped
Directions:
Cook the pasta as directed on the packaging. Add the asparagus to the water in the last 2-3 minutes of cooking. Reserve 1 cup of the pasta water and drain the rest. Toss the hot pasta and asparagus with the pesto, jalapeno, ricotta, lemon, and reserved pasta water. Season to taste, and divide to serve. Top with parmesan and chives.