Boil the pasta

Bring a large pot of salted water to a rolling boil. Add the chickpea penne and cook according to package directions until al dente. Salt the water generously so the pasta seasons properly.

Make the yogurt-lemon sauce

While the pasta cooks, whisk the coconut yogurt, lemon zest, lemon juice, ¼ tsp salt, and 1 tbsp olive oil in a bowl. Taste and adjust — the lemon should brighten, not overpower.

Sauté the veg

A few minutes before the pasta finishes, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add asparagus and frozen peas and sauté about 2 minutes until the asparagus turns bright and the peas are warmed through. Stir in the grated garlic and the remaining ¼ tsp salt; cook another 30–60 seconds until fragrant.

Combine pasta and sauce

Use a strainer or tongs to transfer the cooked pasta directly into the skillet with the veg (reserve some pasta water). Remove the skillet from heat and toss the pasta with the yogurt sauce and 2 tbsp reserved pasta water to loosen. Add parsley, adjust salt and pepper, and serve warm.

Pro move: Reserve a splash more pasta water if you like extra silky sauce.