¼ cup toasted hazelnuts, cracked
1/4 pound asparagus
4 ounces linguine or pappardelle
2 tablespoons butter
1 large garlic clove, minced
1 cup small white beans in their liquid (like navy beans)
1 tablespoon lemon juice
½ teaspoon lemon zest
½ cup to 3/4 cup grated parmesan cheese
2 tablespoons minced basil
1/2 teaspoon sea salt
Black Pepper, for topping
As mentioned in the post, you could make this vegan with help from more beans and using your favorite vegan butter swap. The bean liquid is really the key making the sauce, the parmesan just helps bring everything together.
Also, my general parmesan disclaimer. Parmesan is not typically vegetarian friendly. Any parmesan made in Europe has to contain animal rennet to be considered parmesan. However, there are a couple of brands in the United States making decent parmesan that uses vegetarian rennet. Just be sure to check the label.
Keywords: asparagus pasta
Find it online: https://naturallyella.com/asparagus-pasta-white-beans/