Place a large pot of water over high heat, bring to a boil and add salt. Cook the tagliatelle until al dente. Drain and keep warm.
Put 1/2 cup of water in a large saucepan and bring to a simmer over medium-high heat. Add the shrimp and gently cook through. Add the peas and soybeans to warm. Lower the heat and swirl in the butter. Add the reserved pasta, lemon juice and chives and gently toss together. Add salt and white pepper to taste. Serve garnished with oregano and piave vecchio.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.