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Tagliatelle with Asparagus and Peas

This tagliatelle recipe is one of our favorite spring dinners! We love to make it with dried egg pasta or our homemade pasta recipe.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Course: Main Course
Cuisine: Italian , American

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

Instructions

    Cup of Yum
  1. Make the sauce: In a high speed blender, combine the cashews, water, garlic, lemon juice, mustard, and salt. Blend until creamy.
  2. Bring a large pot of salted water to a boil, and cook the pasta according to package directions until al dente.
  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.
  4. Assemble bowls with the pasta, vegetables, sauce, herbs, lemon zest, and microgreens, if using. Serve with Parmesan or vegan Parmesan.