INGREDIENTS:       ~30min prep time; serves 2; Pescatarian

~chick pea angel hair pasta 

~fresh parmesan

~baby shrimp

~1/2 white onion 

~15 cherry tomatoes 

~1/2lb of asparagus 

~1 lemon

~salt

~fresh ground black pepper

~Featured Herb: fresh parsley

~Secret Ingredient: white wine (recommend chardonnay)

Directions:     

1. Boil chick pea noodles according to instructions.  Strain noodles but keep 1/2 a cup of noodle water. Set aside noodles soaking in cold water.

2. Heat pot pan medium heat with garlic and olive oil, until garlic starts to sizzle.

3. Zest lemon and set aside. Extract juice from lemon and set aside.

4. Cook diced onion until soft.  Add shrimp. Lightly dust with salt, pepper and lemon juice. 

5. Slice asparagus into 1in pieces and cook until soft. 

6. Slice cherry tomatoes in half. Add to pan.

7. Sprinkle lemon zest, 1/2 cup finely cut parsley, 1 1/2 tsp salt and 1tsp pepper, 2tbsp lemon juice to taste, and 3 tbsp of white wine. Simmer 5min.

8. Incorporate noodles into the pan while mixing in noodle water as needed to prevent dish from drying out or sticking to pan.

8. Over low heat, melt 1/4 cup parmesan and mix continuously. Serve and eat immediately before cheese hardens.

9. Chiffonade fresh parsley to sprinkle on top. Enjoy!