Put some spring into your pasta, with this fresh yet simple supper idea. It's on the table in under half an hour and is low-fat too.
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Serves 4
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Preparation time 10-15 minutes
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Cooking time 12 minutes
Ingredients
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450g or 1lb of mixed spring vegetables such as green beans, asparagus, broad beans and peas
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400g or 14oz of tagliatelle
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1 lemon
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1 tablespoon Dijon mustard
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1 tablespoon olive oil
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3 tablespoon snipped chives
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Grated Parmesan (or vegetarian alternative), to serve
Method
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Halve the green beans and cut the asparagus into three pieces on the diagonal. Cook the tagliatelle, adding the vegetables for the final five minutes of the cooking time.
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Meanwhile, grate the zest from half the lemon and squeeze the juice from the whole of the lemon. Put the juice in a small pan with the mustard, olive oil and a little black pepper. Warm through until smooth.
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Drain the pasta and vegetables, adding four tablespoons of the water to the lemon sauce. Return the pasta to the pan, reheat the sauce whilst adding most of the chives, then add to the pasta, tossing everything together well. Divide between four shallow bowls and top each with black pepper, Parmesan and the remaining chives.
Our other recipes
Why not check out our other recipes, including lemon drizzle cake and cauliflower bake?