Spring Pasta

This is a pasta that is loosely based off of a dish from the Italian restaurant I used to cook at in college. It's lemony and fresh for spring! 

Spring Pasta (Inspired by Scarpas' Pasta Veneto)
1 lb orecchiette, cooked (you can use shells or penne as well)
3 tablespoons olive oil
1 red onion, sliced into half moons
6 cloves garlic, chopped
3 tablespoons garbanzo and fava bean flour (you can use regular flour too)
1/2 cup sundrieds, dry (not in oil or water)
1 cup water
1/4 cup lemon juice
1/4 cup white wine
1/2 cup nutritional yeast
3 cups cremini mushrooms, sliced 
1 can artichokes, chopped
1 green onion, chopped
1/2 teaspoon red pepper flakes
1/3 cup capers and a few teaspoons brine
1/3 cup fresh parsley, chopped
4 tablespoons roasted pine nuts

Heat olive oil in a large pot. Add onion and garlic and saute until translucent. 

In the meantime, put the sundrieds and water into a microwave safe bowl, and microwave for 2 minutes, or until the water boils. Let sit until ready to use. 

Back to the onions and garlic. Add the garbanzo flour to the pot and stir. Continue stirring occasionally until it turns a golden color. Strain the sundrieds from the water and add the water to the pot, along with the lemon juice and wine. Scrape the browned bits from the bottom of the pan and bring to a boil. Add the nutritional yeast, mushrooms, artichokes, green onion, red pepper, capers and parsley. Chop the sundried tomatoes and add. Simmer for about 10 minutes to let all the flavors meld. Toss in the pasta. 

Top each serving with roasted pine nuts! 

Enjoy!