Lemon Asparagus Pasta

Bahan-bahan (4 porsi)

• 10 ounces (285g) of spaghetti,
• 2 medium -large lemons ((see Note 2))
• 6 1/2 tablespoons extra virgin olive oil, (divided )
• Kosher salt and freshly cracked black pepper
• 1/2 teaspoon Dijon mustard
• 2 medium shallots, (thinly sliced)
• 4 g arlic cloves, (thinly sliced)
• ¼ teaspoon red pepper flakes ((optional) )
• 1 bunch of asparagus (about 14 ounces), (sliced thinly on a bias into 1-inch (2.5 cm) pieces)
• ½ cup (60g) toasted walnuts, (finely crushed (see Note 3) )
• 3 tablespoons nutritional yeast
• ½ cup (8g) Italian flat-leaf parsley, ((leaves and tender stems), chopped)
• ½ cup (8g) fresh basil leaves, (slivered )
• 2 tablespoons capers, (drained (optional) )
• ¼ cup (30g) Castelvetrano olives, sliced in half ((7 to 9 olives) (optional, see Note 4) )
• 1 (15-ounce/425g) can of navy beans or other white beans (rinsed and drained (optional, for a main meal))