Creamy Tagliatelle with Fresh Asparagus and Parmesan
This elegant spring pasta celebrates tender asparagus in a light, creamy sauce enriched with Parmesan and fresh lemon zest. A simple yet sophisticated Italian dish perfect for weeknight dinners or entertaining guests.
Ingredients
- 400g dried tagliatelle pasta
- 450g fresh asparagus, woody ends trimmed
- 3 cloves garlic, minced
- 200ml double cream
- 80g Parmesan cheese, freshly grated
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 lemon, zested and juiced
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
Bring a large pot of generously salted water to a boil. Cut the asparagus into 4cm pieces, keeping the tips separate from the stems.
Add the tagliatelle to the boiling water and cook according to package instructions until al dente. Reserve 250ml of pasta cooking water before draining.
While the pasta cooks, heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the asparagus stems and sauté for 3 minutes.
Add the asparagus tips and garlic to the skillet. Cook for an additional 2-3 minutes until the asparagus is bright green and tender-crisp.
Pour in the double cream and bring to a gentle simmer. Add the nutmeg and season with salt and pepper. Let the sauce reduce for 2 minutes.
Add the drained tagliatelle to the skillet along with the remaining butter, half the Parmesan, lemon zest, and 2 tablespoons of lemon juice. Toss everything together, adding pasta water as needed to create a silky sauce.
Serve immediately in warmed bowls, topped with the remaining Parmesan, fresh basil leaves, and an extra grinding of black pepper.
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