Vegan Tagliatelle with green asparagus and pistachios

This vegetarian dish is very quick to prepare and delicious. The gluten-free vegan tagliatelle, green asparagus and pistachios go together perfectly. Spice up the dish with the salsa of capers and mint.

Recipe:

For 2-3 persons

• 1 pack Vegan Tagliatelle
• 1 bundle of green asparagus
• 30 g pistachios
• 30 g cashew nuts
• salt and pepper
• 2 tbsp capers
• olive oil
• fresh mint finely chopped
• 1 tbsp lemon juice

Chop the green asparagus is pieces. Keep the tops of the asparagus separate. Cook the tops al dente in lightly salted water. Strain them from the water and put them in ice water. Now cook the asparagus pieces and cashew nuts al dente in the same liquid. Strain the asparagus pieces and cashew nuts from the water and put them in a bowl. Add 1 large tablespoon of the asparagus liquid, salt and pepper and a splash of olive oil. Blend until smooth.

Coarsely chop the pistachios and set aside.

Finely chop the mint, add 1 tbsp lemon juice, 2 tbsp capers and a splash of olive oil. Set aside.

Bring water to the boil. Add a pinch of salt and a splash of olive oil to the water. Add the vegan tagliatelle and cook al dente for 3 minutes. Drain the tagliatelle and rinse thoroughly under running water.

Mix the green sauce under the tagliatelle and serve immediately. Place the asparagus tips on top of the pasta. Finish with the coarsely chopped pistachios and the mint and caper salsa.

Enjoy!