Pea & Asparagus Tagliatelle
Quick & Easy Asparagus Tagliatelle
Using a Spring favourite, asparagus, this tagliatelle dish is both fresh tasting and comforting. The zesty dressing made with lemon, garlic, wholegrain mustard and olive oil is one you can make your own by adding different herbs. Mint or chives would be a welcomed flavour. The ingredients list is minimal and the cooking time is only 15 minutes, so definitely a week night favourite here.
Pea & Asparagus Tagliatelle
Ingredients
- Asparagus – 2 bunches
- 250g Tagliatelle I used dried
- 350g Frozen Peas
- 2 Lemons
- 1 Garlic clove minced
- 100 ml Olive Oil
- Fresh Basil a small bunch finely chopped
- 1 tsp Wholegrain Mustard
Instructions
- Bring two saucepans of water to the boil, one for the tagliatelle then one for the asparagus and peas. Add the tagliatelle and cook for 10 minutes whilst your prep and cook your greens.
- Prep the asparagus by cutting them in half, keep the tender tips whole but thinly slice the stems. You won’t need all of the sliced stems just half for this, the rest you can freeze for another recipe. Halve the tips if they’re long, you want them to be around 5cm in length.
- Add the asparagus to the second saucepan of boiling water and let this cook for around 4 minutes before adding your peas for a couple of minutes.
- Meanwhile, prep your dressing by whisking together the juice of one and a half lemons along with the zest of one lemon, minced garlic clove, olive oil, chopped basil and wholegrain mustard. Taste and add more lemon, mustard, olive oil and seasoning to your liking.
- Drain your asparagus and peas, then drain the tagliatelle if it’s ready reserving a cup of the starchy pasta liquid. Combine the vegetables, pasta and dressing together in a large pan or serving dish, tossing it all together. Add a little of the pasta water if the pasta looks a little dry.
- Serve immediately with a generous twist of freshly ground black pepper. You can grate some vegan parmesan if you have some or serve with rocket but it’s delicious as it is!
No waste in the kitchen
I always like to use up as much as if not all of the vegetable as possible. So with your remaining asparagus stems, you can freeze them to use in another recipe. They’d be delicious added to this Coconut & Courgette Soup.
MORE RECIPE IDEAS
You can find more tasty food ideas on my blog Cook Shoot and Share. Or for another asparagus dish check out this Asparagus Puff Pastry Tart You can also take check out my Instagram too where you can keep up to date with recipes I make.