Nothing says “spring” like a light pasta with lemon and homemade parmesan. Perfect as a quick-and-easy weeknight dinner or a make-ahead dish for a potluck with friends, this Lemon Capellini is capped off with in-season radish sprouts that add a pop of color and a satisfying crunch. Don’t be surprised if this meal goes quickly!
What you need:
For the almond parmesan:
½ cup slivered almonds
2 tablespoons nutritional yeast
½ teaspoon sea salt
For the lemon capellini:
½ pound capellini
2 teaspoons lemon zest
⅓ cup olive oil
¼ cup lemon juice
¼ cup almond parmesan (see above recipe)
¼ teaspoon ground black pepper
1 cup radish sprouts
What you do:
- For the parmesan, in a food processor or blender, pulse almonds until ground. Place ground almonds in a small bowl, and stir in nutritional yeast and sea salt.
- For the capellini, in a large pot, cook capellini approximately 5 minutes. Drain and rinse with cold water until no longer hot.
- In a small bowl, whisk together lemon zest, olive oil, lemon juice, almond parmesan, and black pepper. Toss pasta with lemon mixture and radish sprouts. Serve cold.