I could eat this tagliatelle pasta recipe every night in spring! Filled with tender veggies, herbs, and chewy pasta ribbons, it's fresh and fun to eat.
This tagliatelle recipe is ideal for this time of year, when spears of asparagus are slim and tender and cool days are still mixed in with the warm ones. The chewy tagliatelle pasta ribbons and a light cashew cream sauce make it hearty and comforting, while spring veggies, lemon, and an abundance of herbs make it super fresh and bright.
We usually make this recipe with dried tagliatelle pasta, and the wide, al dente egg noodles are fantastic with the tangy sauce and tender veggies. But lately, Jack and I have been on a bit of a homemade pasta kick, and our fresh pasta works perfectly in this recipe too.
If you’re game for a cooking project, try making this recipe with homemade pasta! But if you don’t feel like hauling out the pasta maker and rolling out pasta dough, that’s fine, too. Cook up a few nests of dried tagliatelle, and you’ll have this bright, vibrant veggie pasta on the table in under 30 minutes.
Tagliatelle Recipe Ingredients
Craving pasta? Here’s what you’ll need to make this recipe:
- Tagliatelle pasta – I love the texture of the egg pasta in this recipe, but if you’re vegan, substitute your favorite egg-free pasta for the tagliatelle.
- Asparagus – If you can find them, use thin, tender spears in this recipe.
- Peas – They add delightful pops of sweetness, so try to get a few in every bite!
- Herbs – This spring green pasta is all about the herbs! I add chives, tarragon, and basil or mint to pack it with fresh flavor.
- Lemon – To brighten it up! I season the sautéed asparagus and peas with a squeeze of lemon juice and top the whole dish with a sprinkle of lemon zest.
- Cashew cream – I make a really light cashew cream sauce with garlic, lemon juice, and Dijon mustard. It’s bright and tangy, and it gives this dish a touch of richness without making it heavy.
- Parmesan cheese or vegan Parmesan – Both are fantastic here! They add nutty, umami flavor to this tagliatelle recipe.
If you don’t have this exact combination of spring veggies on hand, that’s ok! Substitute broccolini or zucchini for the asparagus, or replace it with sautéed spinach. Choose just one or two herbs instead of three, or swap chopped parsley for the tarragon, basil, or mint. Get creative with what’s in your kitchen, and enjoy!
Find the complete recipe with measurements below.
Tagliatelle Pasta Serving Suggestions
We love this tagliatelle recipe as a light dinner on its own, along with crusty bread or homemade focaccia for sopping up any sauce that gets left at the bottom of the bowl. If you want to serve it as part of a larger meal, pair it with a simple veggie side dish like sautéed mushrooms, roasted broccoli, or roasted cauliflower, or with any of these salad recipes:
It’d also be fantastic with a bowl of asparagus soup!
More Favorite Pasta Recipes
If you love this tagliatelle pasta, try one of these delicious pasta recipes next:
- Spaghetti Aglio e Olio
- Easy Pesto Pasta
- Fettuccine Alfredo
- Linguine with Lemon and Tomatoes
- Creamy Pasta Pomodoro
- Best Vegetarian Lasagna
- Or any of these 25 easy pasta recipes!
Tagliatelle with Asparagus and Peas
Ingredients
- 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 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 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.
What could I use instead of the cashew sauce?
Heavy cream could work, but I haven’t tried it that way.
Has anybody tried subbing almonds for the cashews…(or some other nut/seed/product)?Cashews are on my do not eat list.
Thks!
Hi Barbara, you could used blanched and peeled almonds (or slivered almonds that are blanched and peeled).
What could I use in place of cashews for person with nut allergies?
I made this for Easter Dinner and it was amazing. It was a hit with everyone.
I’m so glad everyone loved it!
Very delicious! Totally the spring pasta I was in the mood for and my fiancé loved it, which could’ve been a hit or miss! Below are a few extra extra steps I did.
I blanched my asparagus for 30 seconds. Not sure if necessary but I will say this-It was the first time I ever blanched my asparagus before cooking and they were the best I’ve ever made. I’ll never not blanch them again.
I soaked my cashews for 30 minutes. I feel like my dressings turn out creamier after letting my whole, raw cashews soak.
The whole cooking experience great! I was just heart broken when I realized I should’ve tossed my cashew sauce in with the hot pasta! Instead I rinsed my egg noodles under cold water 🤪
FANTASTIC RECIPE! Taste was fabulous 🤩
I’m so glad you both loved it!
My new favorite!! I LOVE it! Can’t believe it’s dairy free. Thank you! I added a little black pepper to the sauce to give it a little kick.
I’m so glad you loved it!
I made this for dinner last night and it is absolutely Spring-a-licious! After my initial taste-test (this recipe was perfect as-is), I did add in some halved grape tomatoes for additional color, but also to use up a handful of tomatoes that were about to wrinkle. I tossed them in the pan at the same time as the peas, so they warmed up a bit but still held their firmness.
Thanks for yet another favorite family dish!
it looks like you do not heat the sauce – can you ?
Hi Nancy, I would just toss the sauce with the hot pasta right after you cook it vs. heat it up separately.
So yummy!! I subbed mushrooms for peas caus it’s more my thing and added a couple splashes of apple cider vinegar to up the tang a bit. Topped it off with crushed red pepper.
I love how quickly the sauce comes together.
Thanks so much for the recipe… now I’m off to explore all your others!
Easy and incredibly delicious! My family did not know it wasn’t cream sauce until all of their plates were empty!
Hi Karen, I’m so happy to hear it was a hit!
OMG! I feel hungry already. Great recipe and delicious looking meal.
This a quick and easy meal full of flavor.
Simple, but bursting with flavor. A new favorite.
I’m so glad you loved it!
Hi Jeanine! This recipe seems soooo delicious! One question, do you think it works if I prepare a large batch of cashew cream and freeze it?
Hi Ana, cashew cream doesn’t freeze well – the texture becomes gritty. You can make it in advance and store it in the fridge for about 4 days. Give it a good stir before you use it, it’ll separate a bit as it sits. Hope that helps!
Yum! So creamy and delicious, I also used your vegan parmesan and it was a great addition.
I’m so glad you loved it!
I made this delicious pasta and it was amazingly delicious!! It’s not heavy and it’s a keeper.
Thank you for the recipe.
Very, very good !