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new season wombok, celeriac and
daikon radish as winter rolls on
new season wombok, celeriac and
daikon radish as winter rolls on
Tagliatelle with Asparagus and Peas

Tagliatelle with Asparagus and Peas

Recipe Box:

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, plus zest for garnish
⅓ cup fresh tarragon, chopped
⅓ cup fresh chives, chopped
⅓ cup fresh basil or mint leaves
Sea salt
Microgreens, optional
Freshly grated Parmesan or Vegan Parmesan

light cashew cream sauce:
⅔ cup raw cashews
⅔ cup of water
1 garlic clove
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon of sea salt

Make the sauce: In a high-speed blender, combine the cashews, water, garlic, lemon juice, mustard, and salt. Blend until creamy.

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. Add the asparagus and a few pinches of salt and sauté for 3 minutes, until the asparagus is just tender. Add the peas and garlic and stir. Turn off the heat and add a squeeze of lemon.

Assemble bowls with the pasta, vegetables, sauce, herbs, lemon zest, and microgreens, if using. Serve with Parmesan or vegan Parmesan.

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