This filling, vegetarian pasta dish features bright flavors, beans and walnuts for protein, lemon for brightness, roasted garlic for depth, parsley and mint for refreshing herby punch. My most staunch meat-lovers adore this dish, and I have shared the recipe numerous times. For a vegan version of this recipe, use Barilla orecchiette and use the substitutions below. This dish can be served hot, warm, or at room temperature and can made up to two days in advance—just reheat, covered, in a low oven. The roasted garlic and cauliflower can be made up to three days in advance.