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Tagliatelle with Asparagus & Peas

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Tagliatelle with Asparagus & Peas is a light, fresh pasta dish featuring tender ribbons of tagliatelle tossed with bright spring vegetables, creamy sauce, lemon, and fresh herbs—simple yet elegant.

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

Instructions

  1. Bring a large pot of salted water to a boil and cook the tagliatelle until al dente.
  2. During the last 2 minutes of cooking, add the asparagus pieces and peas to the pot. Reserve about 1 cup of the pasta water, then drain pasta and vegetables.
  3. In a large skillet, heat olive oil or butter over medium heat. Add minced garlic and sauté until fragrant.
  4. Add the cooked pasta and veggies to the skillet, then stir in the heavy cream (or crème fraîche), lemon zest and juice.
  5. Toss gently, adding a splash of reserved pasta water if needed to loosen the sauce.
  6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  7. Garnish with fresh herbs and serve immediately.

Notes

  • You can swap tagliatelle for fettuccine, linguine or another ribbon pasta.
  • Add sautéed mushrooms or spinach for extra vegetables.
  • For a protein boost, add grilled chicken or shrimp.
  • Use ricotta or mascarpone instead of cream for a different kind of richness.
  • Make a vegan version using oat cream and nutritional yeast instead of dairy.

Nutrition

Find it online: https://recipesbyliza.com/tagliatelle-with-asparagus-peas/