Pasta Primavera | Plant-Based Recipes

Ingredients

• 6 oz asparagus, woody ends trimmed and cut into 1/4-inch pieces
• 5 oz gluten-free penne pasta
• 4 garlic cloves, peeled and minced (divided)
• 1 lemon, zested and juiced
• 2 tbsp pistachios, crushed in bag
• 0.25 oz basil, leaves chopped
• 1 tbsp capers, roughly chopped
• 2 oz Treeline® Dairy-Free Herb Garlic Cheese
• 2 tbsp + 1 tsp olive oil
• Salt
• Pepper