This Tagliatelle with Asparagus & Peas is a vibrant celebration of spring, ready in just 20 minutes.

Tender asparagus spears and sweet peas mingle with silky tagliatelle, creating a dish that’s as fresh as it is satisfying.

The creamy sauce, kissed with Parmesan, wraps every bite in rich, comforting flavor. It’s a quick yet elegant meal that feels indulgent without the fuss.

Each forkful offers a delightful mix of textures—crisp asparagus, plump peas, and perfectly al dente pasta.

Bright, herbaceous notes from a hint of lemon zest and parsley elevate the dish, making it a feast for the senses.

Whether it’s a busy weeknight or a leisurely dinner, this recipe brings joy to the table effortlessly.

Fresh & Flavorful Ingredients

12 ounces tagliatelle pasta
1 tablespoon extra-virgin olive oil
1 bunch asparagus (tender parts, cut into 1-inch pieces)
½ cup peas (fresh or frozen)
2 garlic cloves, grated
Squeeze of lemon, plus zest for garnish
⅓ cup fresh tarragon, chopped
⅓ cup fresh chives, chopped
⅓ cup fresh basil or mint leaves (choose your favorite)
Sea salt, to taste
Microgreens, optional (for garnish)
Freshly grated Parmesan or Vegan Parmesan (for serving)
For the cashew cream sauce:
- ⅔ cup raw cashews (soaked for 2 hours if not using a high-speed blender)
- ⅔ cup water
- 1 garlic clove
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt

Simple Steps to a Delicious Dish

Make the sauce: In a high-speed blender, combine the cashews, water, garlic, lemon juice, mustard, and salt. Blend until smooth and creamy. Set aside.
Cook the pasta: Bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions until al dente. Drain and set aside.
Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the asparagus and a pinch of salt. Sauté for 3 minutes, until just tender. Add the peas and grated garlic, stirring for 1 minute. Turn off the heat and add a squeeze of lemon.
Assemble the dish: In bowls, layer the cooked pasta, sautéed vegetables, and cashew cream sauce. Top with chopped herbs, lemon zest, and microgreens (if using).
Serve: Finish with a sprinkle of freshly grated Parmesan or vegan Parmesan. Enjoy immediately!

Perfect Pairings: Sauce and Topping Ideas

While the light cashew cream sauce is a star in this recipe, feel free to experiment! Try a pesto drizzle for a herby twist or a spicy chili oil for a kick. For toppings, toasted pine nuts or breadcrumbs add a delightful crunch, and a sprinkle of smoked paprika can elevate the flavor profile.

Quick Tips for Time-Saving Success

To save time, prep your veggies while the pasta water boils. Use pre-grated garlic or a garlic press to speed up the process. If you’re short on time, swap fresh herbs for dried ones—just use half the amount since dried herbs are more concentrated.

Storage and Reheating Made Simple

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, add a splash of water or plant-based milk to the pasta and warm it gently on the stovetop. Avoid microwaving, as it can dry out the cashew cream sauce.

Recipe Variations to Keep It Fresh

Swap tagliatelle for whole wheat pasta or zucchini noodles for a lighter option. Replace asparagus with broccoli or green beans, and try edamame instead of peas for a protein boost. For a nut-free sauce, use silken tofu blended with lemon and mustard.

Equipment Guidance for Smooth Cooking

A high-speed blender is key for achieving that creamy cashew sauce. If you don’t have one, soak the cashews in hot water for 30 minutes before blending. A large skillet with a lid is perfect for sautéing the veggies evenly and quickly.