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Tagliatelle with Asparagus & Peas

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A light and vibrant tagliatelle pasta dish with fresh asparagus and peas, tossed in olive oil, garlic, and Parmesan for a simple yet satisfying meal.

Ingredients

  • 250g tagliatelle pasta
  • 1 bunch asparagus, trimmed and cut into pieces
  • 1 cup peas (fresh or frozen)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon lemon zest
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook tagliatelle according to package instructions until al dente.
  2. Trim and cut asparagus, then blanch or sauté until tender but still bright.
  3. Heat olive oil in a pan and sauté garlic until fragrant.
  4. Add asparagus and peas, cooking briefly to combine flavors.
  5. Drain pasta, reserving a small amount of pasta water.
  6. Add pasta to the pan with vegetables and toss together.
  7. Add a splash of reserved pasta water if needed to loosen the sauce.
  8. Stir in Parmesan cheese, lemon zest, salt, and pepper.
  9. Serve immediately.

Notes

  • Add a splash of cream for a richer sauce.
  • Include grilled chicken or shrimp for extra protein.
  • Fresh herbs like basil or mint enhance flavor.
  • Use any pasta like fettuccine, spaghetti, or penne if needed.
  • A pinch of chili flakes adds a slight kick.
  • Store leftovers for up to 2 days and reheat gently with liquid.

Nutrition

Find it online: https://cookedbymaya.com/tagliatelle-with-asparagus-peas/