If you’re on the hunt for a light yet indulgently creamy pasta dish to brighten your spring dinners, look no further than this Tagliatelle with Asparagus, Peas, and Fresh Herb Cashew Cream Recipe. It perfectly balances tender green veggies with silky cashew cream, bursting with fresh herbs and a hint of lemon zest that makes every bite sing. Whether you’re craving something comforting or a little fancy, this recipe brings restaurant-worthy flavors right into your own kitchen with surprisingly simple ingredients and quick prep.

The image shows five nests of pale yellow fresh pasta ribbons arranged on a white marbled surface. Each nest is loosely coiled, with flat, wide pasta strands that have a smooth, slightly rough texture. The pasta strands overlap each other in layers, creating a soft swirl shape with some ends sticking out freely. The white marble background has subtle grey veins that add contrast to the light-colored pasta. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You'll Need

This recipe relies on a handful of fresh, vibrant ingredients that each bring a unique touch to this pasta. From crisp asparagus to sweet peas and fragrant herbs, every element combines for beautiful color, texture, and taste, while the cashew cream adds a luscious, dairy-free richness you’ll love.

12 ounces tagliatelle pasta: Choose dried egg pasta or fresh homemade for a perfect al dente bite.
1 tablespoon extra-virgin olive oil: Adds a subtle fruity depth when sautéing the veggies.
1 bunch asparagus, cut into 1-inch pieces: Use only the tender parts for delicate texture and fresh flavor.
½ cup peas: Sweet and bright, these pop with freshness in every forkful.
2 garlic cloves, grated: Infuse the dish with gentle warmth and aroma without overpowering.
Squeeze of lemon plus zest for garnish: Brightens and lifts the whole dish beautifully.
⅓ cup fresh tarragon, chopped: Adds a slightly anise-like, aromatic twist.
⅓ cup fresh chives, chopped: Contributes a mild oniony note that complements the veggies.
⅓ cup fresh basil or mint leaves: Enhance the herbaceous freshness—choose whatever suits your mood!
Sea salt: Essential for seasoning both the pasta water and the vegetables perfectly.
Microgreens (optional): For a delicate, pretty finish with an extra punch of nutrients.
Freshly grated Parmesan or Vegan Parmesan: Adds savory umami richness to finish.
Light cashew cream sauce: Made with ⅔ cup raw cashews, ⅔ cup water, 1 garlic clove, 2 teaspoons fresh lemon juice, 1 teaspoon Dijon mustard, and ½ teaspoon sea salt — blended until silky smooth and utterly luscious.

How to Make Tagliatelle with Asparagus, Peas, and Fresh Herb Cashew Cream Recipe

Step 1: Prepare the Cashew Cream Sauce

Start by soaking your raw cashews in water if you have time, though high-speed blenders can often handle raw cashews dry. Combine the cashews, water, garlic, fresh lemon juice, Dijon mustard, and sea salt in a blender. Blend on high until the mixture is incredibly smooth and creamy, with no lumps. This sauce will bring a dreamy, velvety texture to the dish that feels indulgent yet wholesome.

Step 2: Cook the Tagliatelle

Bring a large pot of salted water to a boil. Add your tagliatelle pasta, and cook according to the package instructions until it reaches a perfect al dente—tender but still with a slight bite. This texture is essential so the pasta doesn’t become mushy when mixed with the sauce and veggies later.

Step 3: Sauté the Asparagus and Peas

Heat the olive oil in a large, wide skillet over medium heat. Toss in the asparagus pieces with a pinch or two of sea salt, sautéing gently for about three minutes until they’re just tender but still vibrant green. Add the peas and grated garlic, stirring together briefly to combine the flavors. Then turn off the heat and stir in a fresh squeeze of lemon juice for a bright, fresh finish that wakes up the veggies.

Step 4: Combine and Assemble

Once your pasta is drained, return it to the pot or a large mixing bowl. Stir in the sautéed asparagus and peas, followed by generous spoonfuls of the fresh herb cashew cream sauce. Toss together gently to coat every strand of tagliatelle beautifully. Finish by folding in the chopped tarragon, chives, and your choice of basil or mint leaves. Garnish with lemon zest and microgreens if you have them. A sprinkle of fresh Parmesan or vegan Parmesan takes it over the top.

How to Serve Tagliatelle with Asparagus, Peas, and Fresh Herb Cashew Cream Recipe

The image shows fresh ingredients arranged on a white marbled surface. In the center, there is a large bunch of green asparagus with purple tips lying horizontally. Above the asparagus, three nests of uncooked yellow pasta are placed next to a bowl of green peas, a small jar of sesame seeds with a white measuring spoon, and a small white pitcher filled with a creamy white sauce. Fresh green basil leaves and other herbs are scattered on the left side, with a small wooden bowl containing salt nearby. On the right bottom corner, a white cloth with blue stripes is partially visible. A whole lemon and some garlic cloves are placed near the top of the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For the ultimate finishing touch, scatter edible microgreens on top for a pop of color and fresh texture. A few twists of lemon zest add zing and brightness, balancing the creamy sauce. A dusting of freshly grated Parmesan or vegan Parmesan creates a savory, rich note that pairs beautifully with the delicate herbs and vegetables.

Side Dishes

This pasta shines as a centerpiece but pairs beautifully with simple sides. A crisp green salad with a light vinaigrette keeps the meal feeling fresh. Alternatively, roasted cherry tomatoes or garlic-rubbed crusty bread offer complementary textures and flavors without overwhelming the main dish.

Creative Ways to Present

Serve this Tagliatelle with Asparagus, Peas, and Fresh Herb Cashew Cream Recipe family-style on a large platter garnished with herb sprigs and lemon slices to make it feel celebratory. Or twirl individual servings neatly onto plates and drizzle extra cashew cream on top for an elegant presentation. For a casual twist, serve in rustic bowls with microgreens sprinkled generously—comforting and chic at once.

Make Ahead and Storage

Storing Leftovers

You can store leftovers in an airtight container in the fridge for up to three days. The flavors deepen after resting, though the herbs may become a little softer. Keep the cashew cream sauce separate if you prefer to maintain its bright freshness and toss everything together just before serving again.

Freezing

While pasta dishes with creamy sauces don’t always freeze beautifully, you can freeze the cashew cream sauce by itself in a sealed container for up to two months. Thaw overnight in the fridge and whisk well before reheating. Fresh veggies and pasta freeze less well but can be repurposed into soups or casseroles.

Reheating

To reheat leftovers, gently warm on the stovetop over low heat, adding a splash of water or plant milk to loosen the cashew cream if it thickens too much. Avoid microwave reheating to prevent uneven warming and overcooked pasta. Re-toss fresh herbs in just before serving to revive their flavor and color.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While tagliatelle works wonderfully with its broad ribbons that hold the cream sauce well, you can swap in fettuccine, pappardelle, or even a short pasta like orecchiette if you prefer.

Is the cashew cream sauce suitable for a nut allergy?

If you have a nut allergy, it’s best to avoid this recipe or substitute the cashew cream with a coconut cream or cauliflower-based sauce to keep creaminess without nuts.

Can I make this recipe vegan?

Yes! Simply opt for vegan Parmesan or nutritional yeast instead of dairy Parmesan, and ensure your pasta contains no eggs. The cashew cream gives a naturally rich, dairy-free base.

How important are the fresh herbs?

The fresh herbs really elevate the dish, lending bright and aromatic layers that contrast beautifully with the richness of the cashew cream. Feel free to adjust the types and amounts based on what you love or have on hand.

Can I prepare this dish ahead of time for a dinner party?

You can prepare the cashew cream sauce and chop the herbs and vegetables in advance. Cook the pasta and sauté the veggies just before serving to keep everything fresh and vibrant.

Final Thoughts

This Tagliatelle with Asparagus, Peas, and Fresh Herb Cashew Cream Recipe is a vibrant celebration of spring on your plate, offering a delightful balance of fresh vegetables, creamy sauce, and bright herbs. Once you try it, this recipe will become one of your favorite go-to dinners whenever you crave something both comforting and wholesome. Don’t wait to enjoy this satisfying, elegant dish—you absolutely deserve a taste of spring anytime!

Tagliatelle with Asparagus, Peas, and Fresh Herb Cashew Cream Recipe

Ingredients You'll Need