Ingredient

• 12 ounces tagliatelle pasta
• 1 tablespoon extra-virgin olive oil
• 1 bunch asparagus, tender parts, cut into 1-inch pieces
• ½ cup peas
• 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
• Sea salt
• Microgreens, optional
• Freshly grated Parmesan or Vegan Parmesan
• ⅔ cup raw cashews
• ⅔ cup water
• 1 garlic clove
• 2 teaspoons fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon sea salt

Direction

1. Make the sauce: In a high speed blender, combine the cashews, water, garlic, lemon juice, mustard, and salt. Blend until creamy.
2. Bring a large pot of salted water to a boil, and cook the pasta according to package directions until al dente.
3. Heat the oil in a large skillet over medium heat. Add the asparagus and a few pinches of salt and sauté for 3 minutes, until the asparagus is just tender. Add the peas and garlic and stir. Turn off the heat and add a squeeze of lemon.
4. Assemble bowls with the pasta, vegetables, sauce, herbs, lemon zest, and microgreens, if using. Serve with Parmesan or vegan Parmesan.