Asparagus, Carrots, and Olives with Penne and a Chipotle Lemon Bean Sauce - Restaurant Association of Nova Scotia

Asparagus, Carrots, and Olives with Penne and a Chipotle Lemon Bean Sauce - Restaurant Association of Nova Scotia

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Ingredients1 lb Penne, whole wheat (or any whole grain pasta) 3 lbs Asparagus, fresh 1 lb carrots (divided: 1/2 lb sliced, ½ lb blended in sauce) 2 onions 1 cup

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Cooking tools:

  • Blender
  • Microwave
  • Covered glass baking dish
  • Pot
  • Stove
  • Chef's knife
  • Cutting board
  • Peeler
  • Colander
  • Can opener
  • Measuring cup
  • Measuring spoon
  • Spoon

Ingredients

  • 1 lb Penne, whole wheat (or any whole grain pasta)
  • 3 lbs Asparagus, fresh
  • 1 lb carrots (divided: 1/2 lb sliced, ½ lb blended in sauce)
  • 2 onions
  • 1 cup Lemon Juice
  • 1 cup Water
  • 1-15 oz can Cannellini Beans (White Kidney), drained
  • 1-2 Chipotle Peppers (Smoked Jalapenos), stems removed
  • 2/3 Cup Nutritional Yeast
  • 1 ½ tbsp Corn Starch
  • 1-6oz can Ripe Olives

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