Put some spring into your tagliatelle!
Add delicious Spring vegetables to your pasta for a light, satisfying meal.
450g mixed spring vegetables such as green beans, asparagus, Broad beans and peas
1 tbsp. Dijon mustard
1 tbsp. olive oil
3 tbsp. snipped chives
Grated Parmesan (or vegetarian alternative), to serve
- Halve the green beans and cut the asparagus into 3 pieces on the diagonal. Cook the tagliatelle, adding the vegetables for the final 5 minutes 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.