(Recipe) Tagliatelle with Asparagus & Peas

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
  • cup fresh tarragon, chopped
  • cup fresh chives, chopped
  • cup fresh basil or mint leaves
  • Sea salt
  • Microgreens, optional
  • Freshly grated Parmesan or Vegan Parmesan

light cashew cream sauce:

  • cup raw cashews
  • cup water
  • 1 garlic clove
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt

Recipe from: Loveandlemons.com

Instructions

  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.

More recipes

(Recipe) Autumn Cookies

The comforting flavors of apple, peanut butter, and dark chocolate come together in these autumn [...]

(Recipe) Pumpkin Lasagna

You might think pumpkin lasagna can't compete with its spinach and artichoke counterpart, but think [...]

(Recipe) Mushroom Ragout

This creamy mushroom ragout is a cosy classic: deeply savoury, full of texture, and perfect [...]

(Recipe) Apple plum Crumble Tart

Autumn has quietly returned to the Netherlands — the days are getting shorter, the air [...]

(Recipe) Herbed Salmon Pinwheels with Citrus Dipping Sauce

Unveiling a delightful treat for all the salmon aficionados! These herbed salmon pinwheels are not [...]

(Recipe) Chocolate Mousse with Sweet Potato and Banana

Discover a unique and delightful way to indulge your sweet tooth with our Healthy Chocolate [...]

(Recipe) Citrus Honey Grilled Chicken

As summer slowly comes to an end here in the Netherlands, the weather makes quite [...]

Leave a Reply

Your email address will not be published. Required fields are marked *