Description
A light and fresh pasta dish featuring tender tagliatelle tossed with crisp asparagus, sweet peas, and a bright lemon-parmesan sauce.
Ingredients
- 300g tagliatelle pasta
- 1 bunch asparagus, trimmed and cut into pieces
- 1 cup peas (fresh or frozen)
- 3 cloves garlic, minced
- 2 tbsp olive oil or butter
- 1/2 cup grated parmesan cheese
- 2 tbsp lemon juice
- 1 tsp lemon zest (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the tagliatelle in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a large pan, heat olive oil or butter over medium heat and sauté the garlic until fragrant.
- Add the asparagus and cook until just tender, about 4–5 minutes.
- Add the peas and cook for another 2–3 minutes.
- Add the cooked pasta to the pan along with a splash of reserved pasta water to create a light sauce.
- Stir in lemon juice, parmesan cheese, salt, and black pepper. Toss until well combined and creamy.
- Finish with lemon zest and extra parmesan before serving.
Notes
- Do not overcook the asparagus to keep it slightly crisp.
- Reserve pasta water to adjust sauce consistency.
- Frozen peas can be used without thawing.
- Add grilled chicken or shrimp for extra protein.
- A splash of cream can be added for a richer version.
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 15 mg
