Name: Tagliatelle with Asparagus & Peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz tagliatelle pasta; 1 bunch asparagus, trimmed and cut into 1‑inch pieces; 1 cup green peas (fresh or frozen); 2 tbsp olive oil or butter; 2 cloves garlic, minced; ¾ cup heavy cream or crème fraîche; Zest and juice of 1 lemon; ½ cup grated Parmesan cheese; Salt and pepper, to taste; Fresh herbs (parsley, basil or chives) for garnish

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Tagliatelle with Asparagus & Peas is a light, fresh pasta dish that I love to make in the spring or whenever I want something simple, green, and comforting. Tender tagliatelle noodles are tossed with bright vegetables, a touch of cream, and lemon for a dish that feels both elegant and easy.

Why You’ll Love This Recipe

I love this dish because it’s packed with seasonal flavor and comes together quickly. It’s creamy without being heavy, and the peas and asparagus add a beautiful pop of color and texture. Whether I’m cooking for myself or for company, this pasta always feels special. Tagliatelle with Asparagus & Peas

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Tagliatelle pasta
Asparagus (trimmed and chopped)
Green peas (fresh or frozen)
Olive oil or butter
Garlic
Heavy cream or crème fraîche
Lemon zest and juice
Grated Parmesan cheese
Salt and pepper
Fresh herbs (parsley, basil, or chives – optional)

Directions

I bring a large pot of salted water to a boil and cook the tagliatelle until al dente.
During the last 2 minutes of cooking, I add the asparagus and peas to the boiling water.
I reserve about 1 cup of the pasta water, then drain the pasta and vegetables.
In a large skillet, I heat olive oil and sauté minced garlic until fragrant.
I add the cooked pasta and veggies to the skillet, then stir in cream, lemon zest, and juice.
I toss everything gently, adding a splash of pasta water if needed to loosen the sauce.
I stir in grated Parmesan and season with salt and pepper to taste.
I garnish with fresh herbs before serving.

Servings and Timing

This recipe serves 4 people and takes about 25–30 minutes from start to finish.

Variations

I sometimes add sautéed mushrooms or spinach for extra vegetables.
For a protein boost, I toss in grilled chicken or shrimp.
I’ve used ricotta or mascarpone instead of cream for a different kind of richness.
I make a vegan version with oat cream and nutritional yeast in place of dairy.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet with a splash of water or cream to bring back the sauce. It can be microwaved too, but I stir it halfway through for even heating. Tagliatelle with Asparagus & Peas

FAQs

Can I use a different type of pasta?

Yes, I often substitute with fettuccine, pappardelle, or linguine depending on what I have.

Do I need to blanch the asparagus first?

No, I cook it directly in the pasta water during the last 2 minutes—it saves time and dishes.

Can I make this dish dairy-free?

Yes, I use plant-based cream and vegan Parmesan or nutritional yeast to keep it creamy and flavorful.

What kind of peas work best?

I use either fresh or frozen peas. If using frozen, I add them straight to the boiling water—no need to thaw first.

Is this good for leftovers?

It holds up well for a day or two, especially if I store it with a little extra sauce or moisture. I just reheat gently and serve with a squeeze of lemon to refresh it.

Conclusion

Tagliatelle with Asparagus & Peas is one of those pasta dishes that feels light yet satisfying. It celebrates simple ingredients, comes together fast, and always leaves me feeling nourished and happy. It’s a perfect blend of fresh and comforting.