Spaghetti, Roasted Asparagus, Beans With Lemon and Walnuts

• 1 lb spaghetti
• 34 lb asparagus (ends cut off and cut in 1-inch pieces on an angle)
• 34 lb green beans (ends trimmed and cut in 1-inch pieces on an angle)
• 12 cup heavy cream (if you like it creamy you can add up to 1 cup, or just add some of the pasta water)
• 2 teaspoons minced garlic
• 1 lemon, zest of
• 2 teaspoons lemon juice (1/2 lemon)
• 4 tablespoons of toasted walnuts
• salt
• pepper
• 1 (6 ounce) bag baby arugula
• 1 tablespoon olive oil to roast the vegetables
• 12 teaspoon ground black pepper
• 14 cup parmesan cheese, for the sauce
• 12 cup parmesan cheese, for a garnish (optional)

1. Walnuts and Vegetables -- Prepare your beans and asparagus and set to the side.
2. Now in a dry medium sauce pan, toast the walnuts on medium heat for a couple of minutes.
3. Remove and off to the side.
4. In that same pan add the olive oil and vegetables and garlic and cook until lightly brown on medium to medium high heat.
5. About 10 minutes.
6. Pasta -- While your vegetables cook, prepare the pasta according to directions.
7. Prepare the Dish -- In a large serving bowl, add the parmesan, arugula, lemon zest and toasted walnuts.
8. Toss well.
9. Finish Up -- The vegetables should be done by now.
10. Add them to the serving bowl with the arugula.
11. Then drain your pasta and also add to the serving bowl.
12. Drizzle with the lemon juice, the heavy cream, salt and pepper and toss well.
13. Garnish with the extra parmesan if you want.

green beans, heavy cream, garlic, lemon, lemon juice, walnuts, salt, pepper, baby arugula, olive oil, ground black pepper, parmesan cheese, parmesan cheese

Taken from www.food.com/recipe/spaghetti-roasted-asparagus-beans-with-lemon-and-walnuts-390599 (may not work)