Italian-inspired · pasta
Spring Tagliatelle with Asparagus and Peas
Tagliatelle tosses with asparagus, sweet peas, fava beans, herbs, butter, and Parmesan for a green spring dinner.
Total time30 min
Hands-on25 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Cook tagliatelle in well-salted water. Add asparagus, peas, and fava beans for the final 3 minutes.
- 02
Reserve 1 cup cooking water and drain the pasta and vegetables.
- 03
Return everything to the warm pot with butter, Parmesan, herbs, and 1/2 cup cooking water and toss until glossy.
- 04
Finish with lemon zest, black pepper, and more cooking water if needed.
Make it work
Useful swaps
- Use frozen edamame instead of fava beans.
- Use broad egg noodles instead of tagliatelle.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
