Tagliatelle with Asparagus & Peas
Ingredients
The pasta
-
12
ounces
tagliatelle pasta
The sauce
-
⅔
cup
raw cashews
-
⅔
cup
water
-
1
clove
garlic
-
2
teaspoons
fresh lemon juice
-
1
teaspoon
Dijon mustard
-
½
teaspoon
sea salt
The vegetables
-
1
bunch
asparagus
-
½
cup
peas
-
2
cloves
garlic, grated
The herbs and seasoning
-
⅓
cup
fresh tarragon, chopped
-
⅓
cup
fresh chives, chopped
-
⅓
cup
fresh basil or mint leaves
-
to taste
sea salt
Garnishes
-
to taste
lemon zest
-
optional
microgreens
-
to taste
freshly grated Parmesan or Vegan Parmesan
The oil
-
1
tablespoon
extra-virgin olive oil
Instructions
- Blend the cashews, water, garlic, lemon juice, mustard, and salt until creamy to make the sauce.
- Boil salted water in a large pot and cook the pasta until al dente according to package directions.
- Heat olive oil in a skillet, add asparagus and salt, and sauté for 3 minutes until tender.
- Add peas and grated garlic to the skillet, stir, and then turn off the heat, adding a squeeze of lemon.
- Serve the pasta with the sautéed vegetables, sauce, herbs, lemon zest, and optional microgreens, topped with Parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
5mg
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