Ingredients
Equipment
Method
- Make the sauce: In a high-speed blender, combine the soaked cashews, water, garlic, lemon juice, Dijon mustard, and sea salt. Blend until creamy and smooth.
- Bring a large pot of salted water to a boil. Cook the tagliatelle pasta according to package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the asparagus and a few pinches of sea salt. Sauté for 3 minutes, until the asparagus is just tender-crisp.
- Add the peas and grated garlic to the skillet. Stir and cook for 1 minute more. Turn off the heat and add a squeeze of fresh lemon juice.
- Drain the pasta, reserving about ½ cup of the pasta water. Add the cooked pasta to the skillet with the vegetables. Pour in the cashew cream sauce and toss to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Stir in the chopped tarragon, chives, and basil or mint. Season with sea salt to taste.
- Divide the pasta among bowls. Garnish with lemon zest, microgreens (if using), and freshly grated Parmesan or vegan Parmesan. Serve immediately.
Notes
For the best creamy sauce, ensure your cashews are soaked. If you are short on time, you can soak them in boiling water for about 10 minutes. This recipe is easily adaptable; feel free to add other vegetables like broccoli florets or spinach.