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Spring Vegetable Tagliatelle recipe
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Spring Vegetable Tagliatelle

Tagliatelle, a Tuscan specialty, is a ribbon-like noodle that's ideal for folding into light, creamy sauces. Fresh asparagus and peas, two of spring's most eagerly awaited vegetables bring a crisp, sweet contrast to the creamy sauce.
Briefly blanching the asparagus and peas briefly in boiling water brightens their color and softens them just enough to retain a slight crunch. 
As the nonne have taught us, make the cream sauce directly in the pan, combining heavy cream with the moist pasta to create a light, silky texture. The vegetables are then folded into the cooked pasta, allowing their flavors to meld with the creamy sauce. Freshly grated Parmesan cheese adds a nutty depth to the dish, enhancing the natural sweetness of the spring vegetables.
Course: Pasta
Servings: 4

Ingredients

  • 1 bunch fresh asparagus, standard thickness, tough ends trimmed
  • ½ cup fresh peas
  • 2 tbsp butter
  • 8-12 ounces fresh tagliatelle (Tuscan Women Cook cookbook page 43)
  • ½ cup heavy cream
  • salt and fresh ground pepper to taste
  • ½ cup finely grated Parmesan, more to taste
  • chopped parsley

Instructions

  • Bring 2 quarts of salted water to a boil.
  • Cut the asparagus on the diagonal into 2-inch pieces. Blanch the asparagus in the boiling water until bright green yet still crisp, for 2 to 3 minutes. Remove the asparagus from the water. Set it aside. 
  • Cook the peas in the boiling water until tender for 3 to 4 minutes. Remove the peas from the water and set aside.
  • Heat the butter in a broad skillet over medium heat. Add the blanched asparagus. Cook, stirring occasionally until the asparagus cooks through and browns lightly.  
  • While the asparagus cooks, boil the tagliatelle until al dente, for 2 to 3 minutes for fresh pasta. Drain the tagliatelle and add it to the pan with the asparagus
  • Toss the pasta with the asparagus. Add the cooked peas, heavy cream, and some salt and pepper. Reduce the heat slightly then toss the pasta gently. Add the finely grated Parmesan. Toss to coat and cook just until the cream thickens slightly to coat the tagliatelle. Add more Parmesan, salt and pepper if needed.
  • Serve immediately on warmed plates garnished with chopped parsley.