INGREDIENTS
1 lb
pasta
1 cup
slivered almonds
3 cups
water
1/4 cup
vegan parmesan
2 tbsps
tapioca starch
1
garlic clove
1 tbsp
brown miso
2 tbsps
extra virgin olive oil
2 tbsps
lemon juice
14 ozs
asparagus
2 tbsps
white wine
2
leeks
2 tsps
olive oil
1 serving
salt
1 serving
pepper
1
lemon zest
1 serving
pinenuts to serve