Fettuccine with Grilled Asparagus, Peas, and Lemon

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Asparagus and peas, with the lightness of lemons and parsley, create a beautiful dish, perfect for lunch and dinner.

From 21-Day Weight Loss Kickstart


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.

Toss the cooked pasta with the asparagus, parsley, and peas.

Photo by Eco-Vegan Gal

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  • 6-8 stalks asparagus
  • 2 cloves garlic, minced
  • Juice of 1 lemon, about 2 tablespoons
  • Pinch of coarse sea salt
  • Water
  • 6 ounces fettuccine
  • 2 tablespoons minced parsley
  • 1 cup peas

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