Chickpea Pasta

Bring a large pot of salted water to a boil. Peel and mince the garlic. Trim and chop the broccolini into 1 inch pieces.

Add the walnuts to a large nonstick skillet over medium heat and toast, shaking the pan frequently, until walnuts are fragrant and lightly browned, 3 to 5 minutes. Transfer toasted walnuts to a plate.

Return skillet to medium-low heat with 1 tbsp olive oil. Add leeks and cook until softened, 3 to 5 minutes. Increase heat to medium, add chopped broccolini, and cook until just tender, 2 to 4 minutes. Sprinkle with salt.

Once water is boiling add the rotini, stir, and cook until al dente, 4 to 6 minutes. Reserve ⅓ cup pasta water, drain the pasta, and return it to the large pot, off heat.

Add the minced garlic and Dijon mustard to the skillet with the leeks and stir to combine. Add melted leeks to the large pot with the cooked pasta. Add butter, cashew cheese, and reserved pasta water. Toss until the butter and cheese have melted and evenly coat the pasta. Taste, and add salt and pepper as necessary.

Halve the lemon, juice one half, and divide the other half into wedges. Add lemon juice to the pasta and toss. Divide the chickpea pasta with broccolini and garlic herb cashew cream between large bowls. Top with toasted walnuts and red chile flakes. Serve with lemon wedges. Tuck in!