Stranger Foods

Spring vegetable tagliatelle with lemon sauce

Serves 4 | Prep 15 mins | Cook 15 mins

This pasta dish, topped with the new season's spring veg, looks and tastes good enough for a casual supper with friends.

Ingredients

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Imperial

x0.5

450 g mixed spring vegetables, including green beans, asparagus, broad beans, peas.
400 g tagliatelle
juice of 1 lemon, zest of half
1 tbsp Dijon mustard
1 tbsp olive or rapeseed oil
3 tbsp snipped chives
shaved Parmesan, to serve

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Halve the green beans and cut the asparagus into three pieces on the diagonal. Cook the tagliatelle according to the pack instructione, adding the mixed vegetables for the final .
Meanwhile, put the lemon juice in a small pan with the mustard, oil and a little black pepper. Warm through, stirring until smooth.
Drain the pasta and veg, add 4 tablespoons of the cooking water to the lemon sauce. Return the pasta and veg to the pan, reheat the sauce, adding most of the chives, then add the pasta mix, tossing everything together well. Divide among four shallow bowls and top each with a grinding of black pepper, a few shavings of cheese and the remaining chives.