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This is one of those dishes that improve overnight as the sauce has time to develop its flavor.
2 pounds asparagus
2 tablespoons lemon juice
3 cloves garlic
1/4 cup pine nuts (lightly toasted)
1 cup lightly packed fresh basil leaves
1/2 teaspoon salt
3 tablespoons nutritional yeast
OPTIONAL: 1 tablespoon olive oil
1 pound whole wheat or gluten-free spiral pasta
2 medium ripe tomatoes, diced (optional)
Salt and pepper, to taste
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1st Keep
 Dominique_C._Williams
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