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+ servings

Tagliatelle with Asparagus and Peas

rate this recipe:
4.91 from 21 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.


  • 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


  • 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.