I am notorious for watching, reading, and changing recipes. I love the idea of taking someone’s idea, and making it my own. Sometimes I am good and follow it if I have all the ingredients. Sometimes I improvise and use what I have when I want to make something similar to what I see. Sometimes I take a meal kit like Purple Carrot and replace or change ingredients for what I think I would like better. Only makes sense to me, I guess???
This recipe was supposed to have garlic, scallions, and parsley, but I omitted them. First, I used the scallions in the last dish, because it was Asian and made more sense. I left out garlic, because I just wanted to. I left out the parsley, because honestly I don’t really like parsley that much and it looked a little sad.
So here is what I did…
1 can chickpeas
1/2 pound of fettuccine
1 small bunch of asparagus
3 tbsp of vegan butter- SO GOOD! But regular butter is totally fine if you are not a vegan.
2 tbsp tomato paste
1 tbsp lemon juice
1. Boil salted water for fettuccine. Drain the chickpeas, rinse, and pat dry with paper towel. After the pasta is done, make sure you save the pasta water to add what you need to.
2. Asparagus- snap the bottom section that naturally snaps. If you are confused, just cut about an inch about off the bottom. Then cut them in half.
3. In a non-stick pan, cook the chickpeas and asparagus in about 2 tablespoons of olive oil for about 6 minutes. Stir every minute or so. They will crisp up just a bit.
4. Add the butter and tomato paste to the skillet and reduce to low heat. Then add in the fettuccine and slowly add in a bit of pasta water. Then let it thicken just a bit and make sure you toss everything to coat all the sauce.