Recipe of the week
Recipe of the week

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.
Prep Time 15 minutes
Cook Time 3 minutes
Soak (Optional) 8 hours
Total Time 8 hours 18 minutes
Course Main, Side Dish
Cuisine Italian
Servings 4



  • 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)
  • cup fresh tarragon chopped
  • cup fresh chives chopped
  • fresh basil chopped
  • sea salt to taste
  • microgreens (optional)
  • 1 tsp lemon zest


  • cup raw cashews
  • cup filtered water
  • 1 garlic clove
  • 3 tbsp lime juice
  • 1 tsp dijon mustard
  • ½ tsp sea salt


  • 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


If you can’t find the tagliatelle pasta, any whole-grain ribbon pasta can substitute.
Keyword Asparagus, Pasta, Recipe of the Week
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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