Asparagus & Pea Tagliatelle with Creamy Spinach Sauce
Creamy green tagliatelle with tender asparagus and peas in a silky spinach sauce, finished with toasted walnuts and fresh basil for a bright, comforting bite.
🍽️ Servings: 2
Ingredients
- 75 g tagliatelle
- 100 g asparagus
- 50 g spinach
- 37.5 g frozen green peas
- 20 g cream cheese
- 10 g parmesan cheese
- 10 g walnuts
- 5 g garlic cloves
- 10 g oil
- 5 g butter
- 5 g lemon juice
- 2 g salt
- 3 g basil leaves
- 75 g pasta water (reserved)
Instructions
- Toast the walnuts in a dry pan over medium heat for about 3 minutes until fragrant and lightly golden, then chop them roughly and set aside.
- Bring a pot of well salted water to a boil and cook the tagliatelle until al dente, then reserve 75 g of pasta water and drain the pasta. Rinse briefly with cold water.
- Trim and discard the tough ends of the asparagus, then separate the tips and set them aside. Slice the remaining stems into small pieces.
- Heat oil and butter in a pan over medium heat and cook the asparagus stems for about 4 minutes until slightly golden. Add the garlic and cook for about 30 seconds until fragrant, then add the spinach and cook just until wilted.
- Transfer everything from the pan into a blender. Add cream cheese, parmesan, lemon juice, and pasta water, then blend until completely smooth and silky.
- In the same pan, sauté the asparagus tips for about 3 minutes until just tender, then add the frozen peas and warm them through.
- Pour in the blended sauce, let it reduce slightly, then add the pasta and toss over medium heat until evenly coated, loosening with a little extra pasta water if needed
- Turn off the heat and season with salt. Plate the pasta, then finish with toasted walnuts and finely sliced basil leaves on top.
Tips & More Info
How does blending the sauce affect the texture?
Blending asparagus, spinach, and aromatics creates a naturally creamy sauce without relying on heavy cream. The vegetables emulsify into a silky base that coats the pasta evenly, giving a light but rich mouthfeel.
Why is pasta water so important here?
Pasta water contains starch that helps bind the sauce to the noodles and creates a glossy, cohesive finish. It also lets you control the consistency so the sauce clings perfectly without becoming heavy or dry.
What role do walnuts play in the final dish?
Toasted walnuts add contrast through both texture and flavor, bringing crunch and a subtle bitterness that balances the sweetness of peas and creaminess of the sauce. Without them, the dish would feel softer and less dynamic.
How can you make it lighter without losing flavor?
Reduce the amount of cream cheese slightly and rely more on pasta water to build the sauce. This keeps the texture silky but makes the dish feel less rich and more vegetable forward.