1. Preheat your oven to 375F

2. Bring a large pot of salted water up to a boil. Once boiling add in your pasta & let cook ~ 8-9 minutes or until ‘al dente’ where there is little to no crunch when tasting a piece. ** Before you strain your pasta keep ¼ of pasta water off to the side.** Strain and set aside.

3. Remove your veggies and cut as shown below.

4. Transfer your marinated chickpeas to a lined baking sheet. Cook in the oven for ~15 minutes.

4. With about half the time left to go on your oven items bring a large pan + a splash of oil up to medium-high heat. Once hot add in your diced shallot and let cook for ~ 3 minutes or until starting to soften. Add in your broccolini and let cook another 3 minutes. When your broccolini starts to go a bright vibrant green and brown on the edges add in your pasta + lemon & dill sauce + ¼ pasta water (if you forgot just 2 tbsp of regular water will work). Let cook for another 4-5 minutes until all the sauce and liquid are sticking to the noodles + vegetables.

5. Transfer to a bowl and garnish with your marinated chickpeas + hemp parm + diced parsley + a pinch of salt and pepper & a drizzle of olive oil & ENJOY!