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Lemon Pepper Tagliatelle

Think of this pasta as spring, personified. Or would it be dish-ified? Either way, you get what we’re saying: Every bite of this dinner sings spring. From the bright n’ sunny lemon pepper tagliatelle (from our friends at Deano’s) to alllll the glorious green freshness. Between the peas + asparagus, pea greens + mint, and mint yogurt sauce, what you’ve got in your bowl right here is truly a bonafide green goddess. Welcome each bite with the same enthusiasm you welcome this beautiful, bountiful season. 

What’s in your bag:

  • Deano’s fresh lemon pepper tagliatelle
  • Spring peas + asparagus with mint + peas greens
  • Mint yogurt sauce
  • Aleppo pine nut oil
  • Crumbled feta cheese
  • Little Leaf greens with shaved fennel + radish
  • Lemon vinaigrette
  • Lemon + herb marinated lump crab (if you ordered it!)

What you’ll need from home:

  • Large pot
  • Strainer
  • Large saucepan
  • Tongs

Total prep time: 10-15 minutes

The Tag + Mint Yogurt Sauce + Spring Greens (and Crab, if you ordered it!)

  1. Bring a large pot of salted water to a boil, then drop in the fresh tagliatelle and give it a stir. 
  2. Cook for about 2-3 minutes, then test a strand of pasta for doneness. (We like it to still have a little chew!)
  3. Reserve about ¼ cup pasta water and strain.
  4. Add the cooked pasta, spring peas + asparagus with mint + peas greens, and a splash or two of water to your saucepan over medium-low heat. 
  5. Add your lemon + herb marinated crab in too, if you ordered it!
  6. Pour in sauce gradually, stirring to coat– you might not need it all, but if you like it saucier you have that option! Stir it all together for 1-2 minutes, or until everything is warmed through to your liking. 
  7. If your sauce is looking a little thick, add a splash or two of the reserved pasta water to thin it out.
  8. Give it another pre-plating taste, and season with S+P as desired.

The Salad

  1. Add your salad to a bowl, drizzle in the lemon vinaigrette and toss, toss, toss. Add S+P as desired!

Using tongs, arrange your pasta in a shallow bowl. Drizzle your aleppo pine nut oil all over (start light, it’s flavorful!) and then sprinkle your feta on top. Salad goes on the side. Chow time!

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!

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