Tagliatelle with Asparagus and Peas
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
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.