One Pot Creamy Lemon Goat Cheese Pasta with Chickpeas and Asparagus

INGREDIENTS

1 tsp

olive oil

2 tsp

minced garlic

1 1/2 cups

low sodium vegetable broth

1 3/4 cups

water

Kosher salt and fresh ground black pepper

*10 ounces whole wheat fusilli

1 lb

asparagus (thin stalks), tough ends trimmed and cut into 2 inch pieces

15 oz

can chickpeas, rinsed and drained

3 oz

goat cheese, cumbled

1/4 cup

finely shredded parmesan cheese

Zest and juice of a lemon

1/3 cup

frozen peas