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I could eat this tagliatelle pasta recipe every night in spring! Filled with tender veggies, herbs, and chewy pasta ribbons, it's fresh and fun to eat. SPRING  /  PASTA  —  JUMP TO RECIPE This tagliatelle recipe is ideal for this time of year, when spears of  asparagus  are slim and tender and cool days are still mixed in with the warm ones. The chewy tagliatelle pasta ribbons and a light cashew cream sauce make it hearty and comforting, while spring veggies, lemon, and an abundance of herbs make it super fresh and bright. We usually make this recipe with dried tagliatelle pasta, and the wide, al dente egg noodles are fantastic with the tangy sauce and tender veggies. But lately, Jack and I have been on a bit of a homemade pasta kick, and our  fresh pasta  works perfectly in this recipe too. If you’re game for a cooking project, try making this recipe with homemade pasta! But if you don’t feel like hauling out the pasta maker and rolling out pasta...