Lemon Capellini with Almond Parmesan
This is one of my absolute favorite summer pasta dishes!
Perfect as a quick and easy chilled pasta perfect for a weeknight dinner or a make-ahead dish for a summertime potluck with friends!
This cool lemon capellini with homemade vegan almond parmesan is capped off with in-season radish sprouts for a fun pop of color and a satisfying crunch.
This is a dish that is best served cold, which I especially love since we are currently right in the middle of the hottest part of summer.
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!
Ingredients for Lemon Capellini with Almond Parmesan:
For the lemon capellini:
- capellini pasta – or any long and thin shape like spaghetti
- lemon zest
- olive oil
- lemon juice
- ground black pepper
- radish sprouts – any type of sprouts are fine; I just like the pop of color from radish sprouts 🙂
How to make Lemon Capellini with Almond Parmesan:
Cheers!
Lemon Capellini with Almond Parmesan
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
- 1/3 cup olive oil
- ¼ cup lemon juice
- ¼ cup almond parmesan
- ¼ teaspoon ground black pepper
- 1 cup radish sprouts
Instructions
- 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.
- Prepare capellini according to package directions. 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.
I originally developed this recipe for VegNews Magazine in May 2017.
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