1. This recipe is fairly simple, but we will focus on fresh ingredients, basic techniques, and building flavor.
2. First, bring a large pot of water to a boil for the pasta and place a strainer or colander in your sink for later. Once the water boils, add all 8oz of Chickpea Spaghetti from the box and let it cook for 6-8 minutes until done to your liking. You can set a timer on your oven for 6 minutes so we don't forget it.
3. While the pasta is cooking, we will prepare the rest of our ingredients. Let's start by dicing the tomatoes. Remove the bottom part where the stem was attached. Then dice by cutting it into thirds lengthwise, cut those into halves, then dice into 1/4 inch chunks.
4. For the spinach, we are going to give it a rough chop for easier eating. Simply grab a handful at a time and chop it about 3 or 4 times. Repeat with the rest of the bag and set into a bowl for later.
(Pasta reminder! If your pasta is done, pour it into the strainer in your sink and let it drain.)
5. With the Basil, tear 10 leaves off of your bunch and stack them on top of each other like playing cards. Then roll them up into a tube together. Begin slicing 1/8 inch pieces of the tube of Basil until it is all cut. This is called a "Chiffonade".
6. For the Garlic, remove 4 cloves from the entire bulb. The cloves will have skin on them still, so lay them on a cutting board and gently smash them with the flat side of your knife. This will help remove the skin easier. Once the skin is off, begin chopping your garlic until you have very small pieces. This is called "Mincing".
7 At this point, our pasta should be in the strainer and ready to go. Time to put it all together! Grab a large mixing bowl and put your Spaghetti in. Then add your Tomatoes and Spinach and gently mix with tongs or a pair of large spoons.
8. Season your pasta using 1/4 Cup Chopped Hazelnuts, 1 Tablespoon Nutritional Yeast, 1 Teaspoon Red Pepper Flakes, and 1 Teaspoon of Salt and toss gently to incorporate.
9. Lastly, roll your lemon on the cutting board firmly with the palm of your hand, then slice in half. Squeeze the lemon into a bowl to prevent seeds from entering your final dish. Add 2 Tablespoons of Lemon Juice to your pasta and gently toss once more. Split between 2 plates and enjoy!
