Tagliatelle with Asparagus & Peas

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.

Tagliatelle with Asparagus and Peas

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 Pasta

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.

Asparagus, peas, pasta, herbs, and cream sauce

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!

Tagliatelle Recipe with Asparagus and Peas

More Favorite Pasta Recipes

If you love this tagliatelle pasta, try one of these delicious pasta recipes next:

Tagliatelle with Asparagus and Peas

rate this recipe:
4.75 from 8 votes
Prep Time: 10 mins
Cook Time: 10 mins
Serves 4
This tagliatelle recipe is one of our favorite spring dinners! We love to make it with dried egg pasta or our homemade pasta recipe.

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
  • cup fresh tarragon, chopped
  • cup fresh chives, chopped
  • cup fresh basil or mint leaves
  • Sea salt
  • Microgreens, optional
  • Freshly grated Parmesan or Vegan Parmesan

light cashew cream sauce:

  • cup raw cashews
  • 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.

9 comments

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  1. Marcella
    04.26.2020

    5 stars
    Very, very good !

  2. Bella S
    04.26.2020

    5 stars
    Yum! So creamy and delicious, I also used your vegan parmesan and it was a great addition.

    • Jeanine Donofrio
      04.27.2020

      I’m so glad you loved it!

  3. Ana
    04.27.2020

    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?

    • Jeanine Donofrio
      04.27.2020

      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!

  4. Marisa
    05.03.2020

    5 stars
    Simple, but bursting with flavor. A new favorite.

    • Jeanine Donofrio
      05.03.2020

      I’m so glad you loved it!

  5. Stéphane from love%20and%20lemons.com
    05.06.2020

    5 stars
    This a quick and easy meal full of flavor.

  6. Cathy from ketocatie.com
    05.08.2020

    OMG! I feel hungry already. Great recipe and delicious looking meal.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.