Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
While the pasta is cooking, prepare the gremolata. Combine minced garlic, chopped mint and walnuts and lemon zest in a small bowl. Season with salt and pepper.
Make sauce: In the same pot that you cooked the pasta, add olive oil and set over medium-low heat. Add garlic and saute until fragrant, 1-2 minutes. Add hummus, water and artichoke liquid, stir until creamy.
Add veggies: Return pasta to the pot and stir until the pasta is coated in the sauce. Stir in artichokes, spinach, peas, salt and red pepper flakes.
Serve pasta with a big spoonful of the Zesty Gremolata. Enjoy!
PREP AHEAD: Though this pasta recipe is best served fresh, it can be prepared in advance. Store the pasta and gremolata separately and add a bit of water when reheating to ensure the sauce is nice and creamy. LEFTOVERS/STORAGE: Store leftovers (pasta and gremolata separately) in the fridge in a glass container for 3-5 days. Add a little water before reheating to make the sauce creamy again. NUTRITION NOTES: This pasta dish is a balanced meal utilizing delicious spring veggies. It’s high in fiber and made with plant based protein so it’s vegan!SERVING SUGGESTIONS: Though this is a balanced meal on its own, feel free to pair your favorite side salad with it.