Spring vegetable tagliatelle with lemon & chive sauce

10-30 minutes 4 servings 600 kcal or less asparagus healthy recipes italian mains pasta recipe quick seasonal recipe spring recipes tagliatelle

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Source

Ingredients

450g mixed spring vegetables such as green beans, asparagus , broad beans and peas

400g tagliatelle

1 lemon

1 tbsp Dijon mustard

1 tbsp olive oil

3 tbsp snipped chives

grated parmesan (or vegetarian alternative), to serve

Method

Halve the green beans and cut the asparagus into 3 pieces on the diagonal. Cook the tagliatelle, adding the vegetables for the final 5 mins of the cooking time.

Meanwhile, grate the zest from half the lemon and squeeze the juice from the whole lemon. Put juice in a small pan with the mustard, olive oil and a little black pepper. Warm through until smooth.

Drain the pasta and veg, adding 4 tbsp of the water to the lemon sauce. Return the pasta to the pan, reheat the sauce, adding most of the chives, then add to the pasta, tossing everything together well. Divide between 4 shallow bowls and top each with black pepper, Parmesan and the remaining chives.