INGREDIENTS
10 oz
spaghetti
2 media
lemons
1 serving
extra virgin olive oil
1 serving
kosher salt
1 serving
freshly cracked pepper
1 tsp
dijon mustard
2 media
shallots
4
garlic cloves
14 oz
asparagus
60 gs
roasted walnuts
3 tbsp
nutritional yeast
6 gs
flat-leaf parsley
7 gs
basil leaves
2 tbsp
capers
30 gs
castelvetrano olives
1 can
navy beans beans
1