Description
This vibrant Tagliatelle with Asparagus and Peas is a fresh and delightful spring pasta dish, perfect for a light yet satisfying dinner. Combining tender asparagus, sweet peas, and aromatic herbs with a creamy cashew sauce, this recipe can be made with dried egg pasta or homemade tagliatelle. Finished with a touch of lemon zest and optional microgreens, it offers a beautiful balance of flavors and textures, complemented by freshly grated Parmesan or its vegan alternative.
Ingredients
Pasta and Vegetables
- 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 juice, plus zest for garnish
- ⅓ cup fresh tarragon, chopped
- ⅓ cup fresh chives, chopped
- ⅓ cup fresh basil or mint leaves
- Sea salt, to taste
- Microgreens, optional
- Freshly grated Parmesan or Vegan Parmesan, for serving
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
- Make the sauce: In a high-speed blender, combine the raw cashews, water, garlic, fresh lemon juice, Dijon mustard, and sea salt. Blend until the mixture is smooth and creamy, setting it aside for assembly.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the tagliatelle pasta and cook according to the package directions until al dente, usually about 8-10 minutes. Drain and set aside.
- Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the cut asparagus and a few pinches of sea salt; sauté for about 3 minutes until the asparagus is just tender but still crisp. Add the peas and grated garlic, stir to combine. Turn off the heat and add a squeeze of fresh lemon juice to brighten the flavors.
- Assemble the dish: Divide the cooked pasta into serving bowls. Top with the sautéed asparagus and peas, drizzle with the creamy cashew sauce, then sprinkle with chopped fresh tarragon, chives, and your choice of basil or mint leaves. Garnish with lemon zest, microgreens if using, and freshly grated Parmesan or vegan Parmesan. Serve immediately for best flavor and texture.
Notes
- You can substitute the tagliatelle with any long pasta such as fettuccine or linguine if desired.
- For a nut-free cream sauce option, consider using a cauliflower-based cream.
- Fresh herbs make a big difference in flavor; use fresh and finely chopped.
- Adjust salt and lemon juice according to your taste preference.
- The dish is naturally vegetarian and can easily be made vegan by using vegan Parmesan.
- Cashews should be soaked for at least 2 hours or boiled for 10 minutes if you don't have a powerful blender.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian