Peel the asparagus, cut off the ends and cut the asparagus into pieces. Blanch in salt water for 1 minute. Quench cold and drain. Rinse and clean the mangetouts and blanch in salted water for 2 minutes.
Also rinse with cold water and drain. Chop the walnuts.
Cook the tagliatelle in plenty of salted water according to instructions.
Heat olive oil in a frying pan. Fry the asparagus and walnuts for about 2 minutes. Add mangetouts and cranberries to the pan and toss briefly to heat the mangetouts. Season to taste with salt, pepper and lemon peel.
Drain the tagliatelle and mix with the asparagus mix. Remove the basil leaves and serve the pasta sprinkled with basil.