Lemon Capellini with Almond Parmesan

Lemon Capellini with Almond Parmesan

This is one of my absolute favorite summer pastas!

It’s best served cold which I especially love since we are currently right in the middle of the hottest part of summer.

Perfect as a quick and easy weeknight dinner or a make-ahead dish for a potluck with friends, this lemon capellini with homemade vegan almond parmesan is capped off with in-season radish sprouts that add a pop of color and a satisfying crunch.

The flavors of lemons, radish sprouts, and almonds blend beautifully with thin capellini noodles for a light and refreshing cold pasta perfect for a hot summer night!

Lemon Capellini with Almond Parmesan

Lemon Capellini with Almond Parmesan

Perfect as a quick and easy weeknight dinner or a make-ahead dish for a potluck with friends, this lemon capellini with homemade vegan almond parmesan is capped off with in-season radish sprouts that add a pop of color and a satisfying crunch. 

Ingredients

    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
  • ? cup olive oil
  • ¼ cup lemon juice
  • ¼ cup almond parmesan
  • ¼ teaspoon ground black pepper
  • 1 cup radish sprouts

Instructions

  1. 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.
  2. Prepare capellini according to package directions. Drain and rinse with cold water until no longer hot.
  3. 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.
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https://thiswifecooks.com/2019/07/lemon-capellini-with-almond-parmesan/

Perfect as a quick and easy weeknight dinner or a make-ahead dish for a potluck with friends, this lemon capellini with homemade vegan almond parmesan is capped off with in-season radish sprouts that add a pop of color and a satisfying crunch. 

I originally developed this recipe for VegNews in May 2017. See the article link under Press Features.



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