• 2 1/4 lb. white asparagus
• 1/2 cup snow peas
• 2 Tbsp walnuts
• 2 cups Tagliatelle
• 4 tbsp olive oil
• 1/4 cup dried cranberries
• 1 tsp rubbed peel from 1 lemon
• 1 tsp basil
• Salt and pepper
Peel asparagus and cut off ends, then dice it. Blanch in saltwater for 1 minute. Season cold to taste and let it drip off. Rinse mangetout, clean and blanch in saltwater for 2 minutes. Season cold to taste and let it drip off. Chop walnuts.
Heat olive oil in a pan. Roast asparagus and walnuts for approx. 2 minutes. Add mangetout and cranberries. Taste with salt, pepper and lemon peel to taste.
Decant tagliatelle and add asparagus mixture. Sprinkle basil over pasta and serve.