Lemon Tarragon Asparagus and Pea Pasta
Ingredients
- 14 oz (388g) long Pasta like linguine
- 1 bunch of Asparagus sliced into 1 - 1 1/2" pieces
- 1 cup (130g) frozen Peas, thawed
- 1 cup (90g) finely grated Vegan Parmesan Cheese
- 2 cloves Garlic, minced
- 1 1/2 cups (375ml) Plant Milk
- 1 cup (237ml) Pasta Water
- 5.3 oz (150g) Plain Unsweetened Vegan Yogurt
- 2 1/2 Tbsp (37.5g) Vegan Butter
- 2 1/2 Tbsp (37.5g) Flour
- 2 Tbsp (30g) fresh Tarragon, chopped (plus more torn leaves for garnish)
- 2 Tbsp (30g) Lemon Zest (about 1 lemon)
- 1 Tbsp (15ml) Lemon Juice
- Salt & White Pepper to taste
Preparation
Bring a large pot of salted water to boil and cook the asparagus for 2-3 minutes, then remove and set aside.
Add the pasta to the boiling water and cook according to package directions. Reserve 1 cup of pasta water before draining.
While the pasta is cooking, melt the vegan butter in a large pot over medium-low heat. Once melted, add the crushed garlic and cook for 1-2 minutes or until fragrant.
Add the flour and mix until well combined. Let the roux cook for a minute or two before adding the plant milk.
Add the plant milk a little at a time while stirring to incorporate. Once combined, add the grated parmesan and mix until melted.
Add the pasta water and let the sauce cook for a minute to thicken. Then add the yogurt, chopped tarragon, lemon juice, half of the lemon zest, and season with salt and pepper. Stir well.
Toss in the cooked pasta, asparagus, and peas, and gently mix everything together. Season with salt and pepper.
Top with the remaining tarragon and lemon zest.
Notes
This pasta is filled with bright flavors and spring vegetables, easy to make and perfect for warmer months.
