Tagliatelle with Asparagus & Peas
Total Time
20 mins
Prep Time
10 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(25)
Ingredients
4 servings
- 12 ounces tagliatelle pasta
- 1 tablespoon extra-virgin olive oil
- 1 bunch asparagus, tender parts, cut into 1-inch pieces
- ½ cup peas
- 2 garlic cloves, grated
- Squeeze of lemon, plus zest for garnish
- ⅓ cup fresh tarragon, chopped
- ⅓ cup fresh chives, chopped
- ⅓ cup fresh basil or mint leaves
- Sea salt
- Microgreens, optional
- Freshly grated Parmesan or Vegan Parmesan
- ⅔ cup raw cashews
- ⅔ cup water
- 1 garlic clove
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
How would you rate this recipe?
Preparation
Step 1
Make the sauce: In a high speed blender, combine the cashews, water, garlic, lemon juice, mustard, and salt. Blend until creamy.
Step 2
Bring a large pot of salted water to a boil, and cook the pasta according to package directions until al dente.
Step 3
Heat the oil in a large skillet over medium heat. Add the asparagus and a few pinches of salt and sauté for 3 minutes, until the asparagus is just tender. Add the peas and garlic and stir. Turn off the heat and add a squeeze of lemon.
Step 4
Assemble bowls with the pasta, vegetables, sauce, herbs, lemon zest, and microgreens, if using. Serve with Parmesan or vegan Parmesan.
Step 5
Save recipe for the next time?
Chef's notes
If you don’t have this exact combination of spring veggies on hand, substitute broccolini or zucchini for the asparagus, or replace it with sautéed spinach.
Choose just one or two herbs instead of three, or swap chopped parsley for the tarragon, basil, or mint.
Get creative with what’s in your kitchen and enjoy!
