Tagliatelle with Asparagus, Peas, and Fresh Herb Cashew Cream Recipe
This Tagliatelle with Asparagus and Peas recipe is a fresh and vibrant spring dinner perfect for a light yet satisfying meal. Featuring tender asparagus and sweet peas sautéed with garlic and lemon, tossed with delicate tagliatelle pasta, fresh herbs, and a creamy cashew sauce, it’s both flavorful and nutritious. Whether made with dried egg pasta or homemade pasta, this dish is a great way to celebrate seasonal vegetables with an elegant touch of Parmesan or vegan Parmesan for a delightful finish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta and Vegetables
- 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 juice
- Lemon zest for garnish
- ⅓ cup fresh tarragon, chopped
- ⅓ cup fresh chives, chopped
- ⅓ cup fresh basil or mint leaves
- Sea salt, to taste
- Microgreens, optional
- Freshly grated Parmesan or Vegan Parmesan, for serving
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
Instructions
- Make the sauce: In a high-speed blender, combine the raw cashews, water, garlic clove, fresh lemon juice, Dijon mustard, and sea salt. Blend until the mixture is creamy and smooth, creating a light cashew cream sauce.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package directions until al dente, typically about 7-9 minutes for dried pasta. Drain and set aside.
- Sauté the vegetables: Heat the extra-virgin olive oil in a large skillet over medium heat. Add the asparagus pieces along with a few pinches of sea salt. Sauté for about 3 minutes until the asparagus becomes tender but still crisp. Then add the peas and grated garlic, stirring to combine. Remove the skillet from heat and stir in a squeeze of fresh lemon juice to brighten the flavors.
- Assemble the dish: Divide the cooked pasta among serving bowls. Top with the sautéed vegetables and drizzle generously with the cashew cream sauce. Sprinkle chopped fresh tarragon, chives, and either basil or mint leaves over each bowl, then garnish with lemon zest and microgreens if desired.
- Serve: Offer freshly grated Parmesan or vegan Parmesan on the side for guests to sprinkle over their bowls for an extra layer of flavor.
Notes
- For best flavor and texture, use fresh, tender asparagus and fresh peas or thawed frozen peas.
- This dish can be made vegan by using vegan Parmesan or omitting the cheese altogether.
- If you don’t have tagliatelle, fettuccine or linguine are good substitutes.
- The cashew cream sauce can be prepared in advance and stored in the refrigerator for up to 2 days.
- Adjust the amount of garlic and lemon to your taste for a more pronounced kick or zest.
- Microgreens add a nice fresh crunch but are optional.
