Recipes

(Recipe) Tagliatelle with Asparagus & Peas

26
feb

Introduction

Tagliatelle with Asparagus & Peas

This tagliatelle recipe is ideal for this time of year, when spears of asparagus are slim and tender and cool days are still mixed in with the warm ones. The chewy tagliatelle pasta ribbons and a light cashew cream sauce make it hearty and comforting, while spring veggies, lemon, and an abundance of herbs make it super fresh and bright.

We usually make this recipe with dried tagliatelle pasta, and the wide, al dente egg noodles are fantastic with the tangy sauce and tender veggies. But lately, Jack and I have been on a bit of a homemade pasta kick, and our fresh pasta works perfectly in this recipe too.

If you’re game for a cooking project, try making this recipe with homemade pasta! But if you don’t feel like hauling out the pasta maker and rolling out pasta dough, that’s fine, too. Cook up a few nests of dried tagliatelle, and you’ll have this bright, vibrant veggie pasta on the table in under 30 minutes.

Tagliatelle with Asparagus & Peas

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

Recipe from: Loveandlemons.com

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.