Vegan Lemon-Dill White Beans and Pasta

Prepare the beans:
1 Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Once hot, add the diced onion and sauté for 5 minutes until translucent. Add the minced garlic and sauté for 1 minute until fragrant.
2 Add the drained beans and season with salt and pepper. Add the thyme sprigs, bay leaf, 1 tablespoon mustard, and 2 cups vegan chicken stock or water. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes until the liquid reduces by half. Taste and season with salt and pepper.
Cook the pasta:
4 Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente. Drain and set aside.
Prepare the lemon-dill panko:
6 Heat 1 tablespoon extra virgin olive oil in a small skillet over medium heat. Once hot, add the panko and cook for 2 to 3 minutes, turning often, until golden brown. Turn off the heat and add the dill and 1 teaspoon lemon zest. Stir to combine. Taste and season with a pinch of kosher salt. Transfer to a bowl and set aside.
Finish the beans and pasta:
8 Remove the thyme sprigs and bay leaf from the beans. Taste and add salt and pepper. Turn the heat to medium. Once the liquid begins to bubble, add the frozen peas, dill, 2 tablespoons lemon juice, and ¼ cup dairy-free heavy cream. Simmer for 3 to 5 minutes until the peas are bright green.
9 Add the cooked pasta to the pot and toss to coat. Turn the heat to medium-low and simmer for 2 to 3 minutes. Taste and season. Turn off the heat.
To serve:
11 Spoon the beans and pasta into shallow bowls and scatter the toasted lemon-dill panko on top. Enjoy!