Snap Pea and Asparagus Tagliatelle

A light and vibrant pasta dish that is sure to be a summer favourite!
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Time 30 minutes
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

PASTA

  • For pasta Water
  • 1 lb Tagliatelle pasta
  • 2 cups Snap peas , trimmed
  • 1 lb Asparagus , trimmed, cut into 2.5cm / 1” pieces 

LEMON SAUCE

  • ¼ cup Lemon juice
  • 3 tbsp Olive oil , extra virgin
  • 1 tbsp Lemon zest
  • 1 tbsp Dijon mustard
  • ½ tsp Salt

FINISHINGS

  • 1 cup Ricotta cheese
  • 1 cup Asiago cheese, grated
  • ¼ cup Chives , chopped

METHOD

  • Bring a pot of salted water to a boil and add pasta. Cook until just before al dente, about 7 minutes. Add peas and asparagus during the last 2 minutes of cooking. Don't drain. Reserve ¼ cup of pasta water. 
  • In a small bowl, whisk lemon juice together with olive oil, lemon zest, Dijon mustard, salt and black pepper.
  • Drain pasta and vegetables and return back to pot. Stir in lemon sauce, ricotta cheese, reserved pasta water, Asiago cheese and chives. Serve.

NOTES

  • You can substitute tagliatelle with any long pasta noodle you wish