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🍝 Tagliatelle with Creamy Asparagus Cashew Sauce

564 kcal · 30 min · 4 servings

Tagliatelle with Creamy Asparagus Cashew Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the green asparagus under running water.
  2. 2. Peel the bottom third of the asparagus using a vegetable peeler.
  3. 3. Remove the woody, lower ends of the asparagus.
  4. 4. Slice the remaining asparagus into thin, long strips using a vegetable peeler.
  5. 5. Halve the onion and remove the outer skin.
  6. 6. Dice the onion into small pieces.
  7. 7. Rinse the basilica leaves under cold water.
  8. 8. Carefully dry the basilica leaves.
  9. 9. Pluck the basilica leaves off the tough stems.
  10. 10. Roughly tear the basilica leaves with your hands.
  11. 11. Rinse the lemon with hot water to prepare the zest.
  12. 12. Grate about one teaspoon of the lemon zest.
  13. 13. Heat a large pan over medium heat.
  14. 14. Roast the cashew nuts in the pan for about four minutes.
  15. 15. Stir constantly to prevent the nuts from burning.
  16. 16. Place the roasted cashew nuts into a tall container.
  17. 17. Add water to the cashew nuts.
  18. 18. Blend the mixture into a smooth sauce using a hand blender.
  19. 19. Heat oil in the large pan over medium heat.
  20. 20. Add the diced onion to the hot oil.
  21. 21. Sauté the onions for about two minutes.
  22. 22. Pour the cashew cream into the pan with the onions.
  23. 23. Add the peas to the pan.
  24. 24. Let the sauce simmer for about four minutes.
  25. 25. Season the sauce to taste with salt and pepper.
  26. 26. Bring about five liters of water to a boil in a large pot.
  27. 27. Add salt to the boiling water.
  28. 28. Cook the tagliatelle in the boiling water for approx. four minutes.
  29. 29. Cook the pasta al dente, meaning firm to the bite.
  30. 30. Drain the cooked tagliatelle into a colander.
  31. 31. Add the drained tagliatelle to the pan with the sauce.
  32. 32. Add the asparagus strips to the pan.
  33. 33. Mix the pasta and asparagus thoroughly with the sauce.
  34. 34. Season the dish finally with salt and pepper.
  35. 35. Plate the pasta onto the serving dishes.
  36. 36. Garnish the dishes with the fresh basilica leaves.
  37. 37. Sprinkle the grated lemon zest over the top.
  38. 38. Enjoy your meal!

Nutrition per serving