This tagliatelle recipe is ideal for this time of year, when the asparagus is thin and tender.
Ribbons of tagliatelle and a light cashew cream sauce make this recipe smooth, yet comforting, while spring greens, lemon, and a host of herbs make it super fresh and digestible.
This recipe is usually made with dry tagliatelle pasta because al dente they are fantastic with the hot sauce and baby vegetables, although this recipe works perfectly with homemade pasta or zucchini vegetable noodles.
If you don't have the exact ingredients that we detail...it's okay!, you can substitute the asparagus with broccoli or zucchini, or with sautéed spinach... choose only one or two herbs instead of three, or change the chopped parsley by tarragon, basil or mint. Get creative with what's in your kitchen and enjoy!
Ingredients for 2 people
- 200g tagliatelle pasta
- 1 tablespoon olive oil
- 1 bunch of asparagus, tender parts, cut into 4cm pieces.
- 100 gr. of already cooked peas
- 2 garlic cloves, grated
- The juice of one lemon and its zest
- 1 tbsp. fresh tarragon, chopped
- 1 tbsp. fresh chives, chopped
- 1 tbsp. fresh basil or mint leaves
- Salt
- Parmesan or Vegan Parmesan
For the Light Cashew Cream Sauce:
- ⅔ cup raw cashews
- ⅔ cup of water
- 1 clove garlic
- 2 tsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt
Instructions
To prepare the sauce:
In a blender, combine the cashews, water, garlic, lemon juice, mustard, and salt, and blend until smooth.
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 and add the asparagus and a pinch of salt and sauté for 3 minutes, until the asparagus is tender.
Add the peas and garlic and stir it all together.
Turn off the heat and add a squeeze of lemon.
Mix the pasta, vegetables, sauce, herbs and lemon zest
Serve with Parmesan or vegan Parmesan.
TO ENJOY!!
We love this tagliatelle recipe as the only dish in a light dinner, you can add some crusty bread or homemade focaccia to "dip" the sauce. If you want to serve tagliatella as part of a multi-course meal, pair it with a vegetarian side dish like sautéed mushrooms, roasted broccoli, or roasted cauliflower.
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