Peel asparagus and cut off ends, then dice it. Blanch in saltwater for 1 minute. Season cold to taste and let it drip off. Rinse mangetout, clean and blanch in saltwater for 2 minutes. Season cold to taste and let it drip off. Chop walnuts.
Cook tagliatelle in saltwater according to cooking instructions.
Heat olive oil in a pan. Roast asparagus and walnuts for approx. 2 minutes. Add mangetout and cranberries. Taste with salt, pepper and lemon peel to taste.
Decant tagliatelle and add asparagus mixture. Sprinkle basil over pasta and serve.