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.
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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.
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