Tagliatelle with Asparagus and Peas
User Reviews
5
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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
Description
This pasta dish uses fresh tagliatelle boiled to al dente, then tossed with sautéed asparagus pieces and peas cooked briefly with garlic in olive oil. The vegetable additions retain their bite and fresh flavor with a light squeeze of lemon to brighten them.
The accompanying sauce is a smooth cashew cream made by blending raw cashews, water, garlic, lemon juice, Dijon mustard, and salt into a rich, dairy-free cream. This sauce coats the pasta and vegetables, lending a velvety texture while keeping the dish light and fresh. Chopped fresh tarragon, chives, and basil (or mint) add herbal complexity, and a garnish of microgreens can be added for extra freshness and visual appeal.
Finishing the dish with freshly grated Parmesan or vegan alternative adds a savory depth. This Tagliatelle with Asparagus and Peas is suited as a flavorful vegetarian main or side offering a balanced combination of creamy sauce, tender pasta, and crisp vegetables.
Ingredients
- 12 ounces Tagliatelle pasta
- 1 tablespoon extra-virgin olive oil
- 1 asparagus tender parts, cut into 1-inch pieces, bunch
- ½ cup pea
- 2 garlic grated, cloves
- lemon plus zest for garnish, squeeze
- ⅓ cup tarragon chopped, fresh
- ⅓ cup chive chopped, fresh
- ⅓ cup basil or mint leaves, fresh
- salt sea salt
- microgreens optional
- Parmesan Cheese freshly grated or vegan Parmesan
light cashew cream sauce:
- ⅔ cup cashew nuts raw
- ⅔ cup water
- 1 garlic clove
- 2 teaspoons lemon juice fresh
- 1 teaspoon Dijon mustard
- ½ teaspoon salt sea salt
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.
User Reviews
Overall Rating
5
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