Pasta with Lemon and Capers
1 lemon, zested
2 lemons, juiced
2 teaspoons capers
1 teaspoon garlic powder
4 tablespoons olive oil
2 tablespoons prepared pesto
2 tablespoons margarine
16 ounces angel hair pasta
1 (15 ounce) can chickpeas, drained
vegan parmesan, to taste, optional
1. Whisk together the first 7 ingredients (through margarine) in a large serving bowl.
2. Meanwhile, cook the pasta according to package directions, drain and toss with sauce and chickpeas.
3. Reheat gently. Return to serving bowl. Serve with vegan parmesan, if desired.
This is great served with a loaf of sourdough vegan bread and a huge salad.