1 Cook the tagliatelle noodles in the sauté pan, in boiling salted water for 8 minutes, then strain.
2 Cut the asparagus, carrot and zucchini into ribbon noodles using a vegetable peeler.
3 Heat the sauté pan to 2/3 of the maximum power of your stove with olive oil.
4 Add the vegetable noodles and brown for 2 minutes.
5 Add peas, halved cherry tomatoes and cook for an 2 additional minutes.
6 Add the cooked tagliatelle noodles to warm them, then add salt, pepper, then parsley.