Asparagus and Peas Tagliatelle
Tagliatelle is a pasta. Had to look it up. Specifically, flat ribbon pasta. This dish is a creamy cashew-based sauce paired with asparagus, herbs, and microgreens.
Ingredients
Pasta
- 12 oz tagliatelle pasta
- 1 tbsp extra virgin olive oil
- 1 bunch asparagus cut into 1" pieces
- ½ cup green peas
- 3 garlic cloves minced
- lemon (big squeeze for juice)
- ⅓ cup fresh tarragon chopped
- ⅓ cup fresh chives chopped
- ⅓ fresh basil chopped
- sea salt to taste
- microgreens (optional)
- 1 tsp lemon zest
Sauce
- ⅔ cup raw cashews
- ⅔ cup filtered water
- 1 garlic clove
- 3 tbsp lime juice
- 1 tsp dijon mustard
- ½ tsp sea salt
Instructions
- Optionally, soak the cashews in water for 8 hours or overnight to make the sauce creamier.⅔ cup raw cashews
- To make the sauce, add all ingredients into a blender and blend until creamy.⅔ cup raw cashews, ⅔ cup filtered water, 1 garlic clove, 3 tbsp lime juice, 1 tsp dijon mustard, ½ tsp sea salt
- Bring a large pot of salted water to boil and cook the pasta according to the package directions.12 oz tagliatelle pasta
- Heat the oil in a large skillet over medium heat. Add the asparagus and some salt. Sauté for 3 minutes or until asparagus is tender.1 tbsp extra virgin olive oil, 1 bunch asparagus, sea salt
- Add the green peas, garlic, and stir. Turn off heat and add in your lemon.½ cup green peas, 3 garlic cloves, lemon
- Assemble your bowls with pasta, veggies, sauce, herbs, lemon zest, and microgreens.⅓ cup fresh tarragon, ⅓ cup fresh chives, ⅓ fresh basil, microgreens, 1 tsp lemon zest
Notes
If you can’t find the tagliatelle pasta, any whole-grain ribbon pasta can substitute.
Author: Zack
Pharmacist, tech guy, pianist, lover of beer, gamer, beach bum. Probably missed something. Just assume I'm into a little bit of everything.
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