Tagliatelle with Asparagus and Peas
User Reviews
5.0
84 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
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Course
Main Course
Tagliatelle with Asparagus and Peas
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This tagliatelle recipe is one of our favorite spring dinners! We love to make it with dried egg pasta or our homemade pasta recipe.
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Ingredients
- 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
light cashew cream sauce:
- ⅔ cup raw cashews
- ⅔ cup water
- 1 garlic clove
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
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Instructions
- Make the sauce: In a high speed blender, combine the cashews, water, garlic, lemon juice, mustard, and salt. Blend until creamy.
- Bring a large pot of salted water to a boil, and cook the pasta according to package directions until al dente.
- 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.
- Assemble bowls with the pasta, vegetables, sauce, herbs, lemon zest, and microgreens, if using. Serve with Parmesan or vegan Parmesan.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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