Cranberry Asparagus Pasta

Level Easy
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  • 2 1/4 lb. white asparagus
  • 1/2 cup snow peas
  • 2 Tbsp walnuts
  • 2 cups Tagliatelle
  • 4 tbsp olive oil
  • 1/4 cup dried cranberries
  • 1 tsp rubbed peel from 1 lemon
  • 1 tsp basil
  • Salt and pepper
  1. 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.
  2. Cook tagliatelle in saltwater according to cooking instructions.
  3. 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.
  4. Decant tagliatelle and add asparagus mixture. Sprinkle basil over pasta and serve.
  • 2 1/4 lb. white asparagus
  • 1/2 cup snow peas
  • 2 Tbsp walnuts
  • 2 cups Tagliatelle
  • 4 tbsp olive oil
  • 1/4 cup dried cranberries
  • 1 tsp rubbed peel from 1 lemon
  • 1 tsp basil
  • Salt and pepper
  1. 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.
  2. Cook tagliatelle in saltwater according to cooking instructions.
  3. 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.
  4. Decant tagliatelle and add asparagus mixture. Sprinkle basil over pasta and serve.