Creamy Vegan Spring Vegetable Pasta

This fresh, spring-inspired vegan pasta dish gets it’s creamy sauce from pine nuts, lemon juice, and garlic.

2 cups brown rice pasta
1 bunch asparagus, chopped into one-inch pieces
1 cup fresh peas
Salt and pepper to taste

For the Sauce:
1 cup pine nuts
1 tbsp extra virgin olive oil
Juice of one lemon
2 cloves garlic
~1/4 cup warm water

View the full recipe at Dani California Cooks →