Spring Vegetable Tagliatelle

Spring Vegetable Tagliatelle

The Recipe: Spring Vegetable Tagliatelle

Who doesn’t love pasta?! This dish is perfect for these lighter nights and warmer days that come with spring. A simple and tasty dinner, the squeeze of lemon and dash of mustard make this dish zing.

Spring Vegetable Tagliatelle - Breeze House Recipes


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


  1. Halve the green beans and cut the asparagus into 3 pieces on the diagonal.
  2. Cook the tagliatelle, adding the vegetables for the final 5 minutes of the cooking time.
  3. Meanwhile, grate the zest from half the lemon and squeeze the juice from the whole lemon.
  4. Put juice in a small pan with the mustard, olive oil and a little black pepper. Warm through until smooth.
  5. Drain the pasta and veg, adding 4 tbsp. of the water to the lemon sauce.
  6. Return the pasta to the pan, reheat the sauce, adding most of the chives, then add to the pasta, tossing everything together well.
  7. Divide between 4 shallow bowls and top each with black pepper, Parmesan and the remaining chives.

For more delicious spring recipes that will give you the taste of the season, have a look at our Orange Roasted Chicken with Spring Veg, our Spring Spanakopita and Parmesan Spring Chicken will also give you the taste of the season!

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