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Tagliatelle with Asparagus & Peas

Tagliatelle with Asparagus & Peas: A Fresh Spring Delight

A delicious vegetarian recipe celebrating the fresh flavors of spring with tagliatelle, asparagus, and peas.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Tagliatelle Pasta opt for homemade for extra special touch
  • 1 tbsp Sea Salt essential for enhancing flavors while cooking
For the Vegetables
  • 2 tbsp Extra-Virgin Olive Oil adds richness while sautéing
  • 1 bunch Asparagus substitute with broccolini or zucchini if desired
  • 1 cup Peas use fresh or frozen depending on availability
  • 2 cloves Garlic fresh garlic amplifies the dish’s profile
  • 1 tbsp Lemon Juice splash brightens the dish
  • 1 tsp Lemon Zest add for extra flavor
  • 1/2 cup Fresh Herbs Tarragon, Chives, Basil, or Mint
For the Cashew Cream Sauce
  • 1 cup Raw Cashews soak ahead of time for a smoother sauce
  • 1 cup Water helps achieve creamy consistency
  • 1 tbsp Dijon Mustard adds tang
Optional Enhancements
  • 1 cup Microgreens for visual appeal and extra nutrients
  • 1/4 cup Parmesan or Vegan Parmesan for topping

Equipment

  • Large pot
  • Large skillet
  • blender

Method
 

Step-by-Step Instructions
  1. Soak raw cashews in water for 1-2 hours, then blend with fresh water, garlic, lemon juice, Dijon mustard, and sea salt until smooth.
  2. Bring a large pot of salted water to a boil. Cook the tagliatelle according to package directions, about 8-10 minutes. Reserve ½ cup of pasta water, then drain.
  3. Heat olive oil in a large skillet over medium heat. Add chopped asparagus and sauté for about 3 minutes until tender yet crisp.
  4. Stir in peas and minced garlic, cooking for an additional 1-2 minutes until bright and tender. Squeeze in lemon juice.
  5. Return drained pasta to skillet, toss with vegetables, and pour in the creamy cashew sauce, adding reserved pasta water as needed.
  6. Serve garnished with freshly chopped herbs, lemon zest, microgreens, and Parmesan if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 12gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for 2 days. Freeze the cashew cream separately for up to 3 months.

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