Fresh asparagus tagliatelle with pea and pistachio pesto

Nothing says “spring is here” quite like a vase of pretty yellow daffodils and fresh green asparagus spears. If I could, I would eat them with everything!

This recipe may sound fancy but it’s a super tasty, easy to make springtime pasta dish that you’ll have on the table in less than 30 minutes. It’s one of our regulars this time of year. Try it, and it’s sure to become one of yours too!

Fresh asparagus tagliatelle tastes like spring

Serves 4

FOR THE PASTA

400g egg-free tagliatelle

500g fine asparagus spears

Zest of one lime

Small handful of fresh basil

FOR THE PESTO

300g frozen petit pois peas, defrosted

100g peeled, unsalted pistachios

100ml extra virgin olive oil

1 clove garlic, minced

Juice of 1 lime (about a tablespoon)

1 teaspoon of nutritional yeast

Pinch of chilli flakes

Pinch of salt to taste

Start by making your pesto

• Add 200g of the peas and all the pesto ingredients to your food processor.

• Blitz for a few seconds to mix into a smooth pesto sauce.

Then it’s time to cook your pasta

• Cook the pasta according to the pack instructions, and to your preference of al dente or a little longer.

• While the pasta is cooking, cut any woody ends off the asparagus. Cut the rest into bitesize pieces.

• Add the asparagus pieces to the pasta when it has 2 minutes left to cook.

• When it’s finished cooking, reserve 100ml of the pasta water, and drain the rest over a colander.

Last step

• Add the drained pasta back to your pot, stir in the remaining peas, your pesto and the reserved pasta water.

• Spoon the warm pasta into a big serving bowl, sprinkle with the lime zest and a few roughly torn basil leaves.

• Place in the centre of the table so everyone can tuck in. Yum! Yum! Springtime in your tum!