One Pot Creamy Lemon Goat Cheese Pasta with Chickpeas and Asparagus - Half Cup Habit

Ingredients

• 1 tsp olive oil
• 2 tsps garlic (minced)
• 1 1/2 cups vegetable broth (low-sodium)
• 1 3/4 cup water
• salt and pepper (freshly ground, to taste)
• 10 ounces pasta (whole wheat fusilli (sub gluten free pasta to make gluten-free))
• 1 pound asparagus (thin stalks; tough ends trimmed and cut into 2 inch pieces)
• 1 15 oz can chickpeas (rinsed and drained)
• 3 ounces goat cheese (crumbled)
• 1/4 cup parmesan cheese (finely shredded)
• 1 lemon (zested and juiced)
• 1/3 cup peas, frozen