Lemon Asparagus Pasta

Ingredients

• 10 ounces (285g) of spaghetti
• 2 medium-large lemons
• 6 1/2 tablespoons extra virgin olive oil (divided)
• Kosher salt and freshly cracked black pepper
• 1/2 teaspoon Dijon mustard
• 2 medium shallots (thinly sliced)
• 4 garlic cloves (thinly sliced)
• ¼ teaspoon red pepper flakes (optional)
• 1 bunch of asparagus (about 14 ounces, sliced thinly)
• ½ cup (60g) toasted walnuts (finely crushed)
• 3 tablespoons nutritional yeast
• ½ cup (8g) Italian flat-leaf parsley (chopped)
• ½ cup (8g) fresh basil leaves (slivered)
• 2 tablespoons capers (drained, optional)
• ¼ cup (30g) Castelvetrano olives (optional)
• 1 (15-ounce/425g) can of navy beans or other white beans (optional)