Charred Asparagus Kale Pasta with Lemony Cannellini Beans

INGREDIENTS

280 grams Asparagus; 1 1/2 cups Cannellini beans; 3 cloves Garlic, small; 1 bunch Kale; 1 cup Leeks; 1 Lemon; 2 tsp Lemon thyme, fresh Condiments 2 tbsp Lemon juice plus more to finish; Pasta & grains 170 grams (dry); Baking & spices 1/4 tsp red capsicum flakes; 1/2 tsp pink salt 1/4 tsp black pepper; Oils & vinegar 5 tbsp olive oil, extra virgin; Liquids 1/3 cup Reserved pasta water

INSTRUCTIONS

If your asparagus is on the thicker side, slice in half vertically and then in inch size pieces. Or keep it whole for a more tender-crisp texture. You can cook the veggies two different ways. Roast in the oven or char in a hot skillet. Sauté leeks and garlic. Mash the cannellini beans into the pan along with olive oil, lemon zest, lemon juice, thyme, salt, pepper and reserved pasta water to make a sauce. Toss all together