Fettuccine with Grilled Asparagus, Peas, and Lemon
From 21-Day Weight Loss Kickstart
• 6-8 stalks asparagus
• 2 cloves garlic, minced
• Juice of 1 lemon, about 2 tablespoons
• Pinch of coarse sea salt
• 6 ounces fettuccine
• 2 tablespoons minced parsley
• 1 cup peas
Toss the asparagus in the garlic, lemon juice, and salt.
Grill the asparagus until it just starts to develop a few blackened spots. The asparagus should still have some crispness to it.
Cut the asparagus into 2-inch pieces.
Bring the water to a boil.
Boil the pasta until it is al dente.
Photo by Eco-Vegan Gal