Lemon and Asparagus Pasta – ExploreCuisine

Ingredients

• Organic green lentil penne
• 400g tin cannellini beans, drained and rinsed
• 1 garlic clove, roughly chopped
• 1 vegetable stock cube, made up to 150ml
• 1 lemon, zested and juiced
• 250g green beans, cut into 3cm lengths
• 5-6 asparagus
• 1 red onion, chopped
• 1 tsp chilli flakes
• 1 can coconut milk