Start by soaking raw cashews in water for about an hour. Once soaked, drain and add them to a blender with water, garlic, lemon juice, and Dijon mustard. Blend until smooth and creamy, adjusting with more water if necessary.

Bring a large pot of salted water to a boil. Add tagliatelle pasta and cook for about 8-10 minutes until al dente. Reserve a small cup of pasta water, drain the rest, and set aside.

In a large skillet, heat extra-virgin olive oil over medium heat. Add chopped asparagus and a pinch of sea salt, sautéing for about 3 minutes until bright green and tender-crisp. Add peas and minced garlic, stirring for an additional 2 minutes.

Reduce heat to low and add the drained tagliatelle to the skillet with sautéed vegetables. Pour creamy cashew sauce over the pasta and toss everything together gently, adding reserved pasta water if necessary to loosen.

Plate the pasta while warm and garnish with chopped herbs, microgreens, and Parmesan or vegan Parmesan before serving.