- 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
Asparagus and peas, with the lightness of lemons and parsley, create a beautiful dish, perfect for lunch and dinner.
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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Jason Wyrick is the executive chef and publisher of the magazine The Vegan Culinary Experience. In 2001, Chef Jason reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times best-selling author, has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary, and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute.View all contributions by Jason Wyrick