Spring vegetable tagliatelle with lemon & chive sauce

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• Nicola

  22 April 2010

  Nicola rated and commented on this recipe

  

  Very quick to make, and nice and fresh for a warm spring day! I thought perhaps a swig of cream in there would have finished it off perfectly, but it was also nice without!

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• SweetAsSugar

  22 April 2010

  SweetAsSugar rated and commented on this recipe

  

  this pasta dish was quick and easy to make, tasted fresh and was substantial, however we needed to use double the sauce to coat everything nicely.

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• mariesum

  25 April 2010

  mariesum rated and commented on this recipe

  

  Really loved this recipe. It was hard to find tagliatelle in my area, so I just used fresh linguine with wonderful results. I doubled the sauce and it was perfect. Going to be making this again, definitely!

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• Sarah

  02 May 2010

  Sarah rated and commented on this recipe

  

  Lovely, quick and easy. My family loved it and wasn't to heavy

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• Sonali

  10 May 2010

  Sonali rated and commented on this recipe

  

  I really didn't enjoy this recipe. There were two main problems. First, it was too dry. Perhaps I added too much pasta. Second, it lacked flavour. If I were ever to make it again, I would be tempted to double the mustard, lemon and olive oil mixture. In fact, reminded me of a less tasty version of this recipe (which has become a regular of mine): http://www.bbcgoodfood.com/recipes/4006/courgette-and-lemon-linguine

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• Beth

  30 May 2010

  Beth rated and commented on this recipe

  

  Quick and tasty, lots of fresh flavours. Really enjoyed this.

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• Vickie Plum

  23 June 2010

  Vickie Plum rated and commented on this recipe

  

  Wouldn't go out of my way to make this again. Used double the sauce and added a spoonful of creme fraiche and it was still a bit dry. Useful reciepe if you want to use up some veg but thats about it.

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• Malin

  13 September 2010

  Malin commented on this recipe

  One of my favourite recipes however I always add creme fraiche or a dash of single cream as it is otherwise a bit too dry and sharp.

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• Snooze

  23 March 2011

  Snooze rated this recipe

  

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• claudia

  28 March 2011

  claudia rated and commented on this recipe

  

  We loved this recipe. Didn't have Dijon mustard so had to use wholegrain instead, but still very good. I also agree with some of the previous comments that more olive oil is needed to coat the pasta.

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• Andi C

  04 April 2011

  Andi C rated and commented on this recipe

  

  Lovely fresh recipe, although I did double the sauce. Was so good, even my (very) carniverous boyfriend has asked me to do it again soon!!!

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• Grace1986

  13 May 2011

  Grace1986 rated and commented on this recipe

  

  Made double quantities for my birthday meal (4 of us). Fresh pasta made all the difference! Forgot the chives, but it didn't seem to matter :) Will definitely be making again.

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• itskath35

  17 May 2011

  itskath35 commented on this recipe

  Quite enjoyed this recipe but I did add in low fat natural yogurt to the sauce as it wasn't enough and as it was still very tart I added in half a teaspoon of sweetner. We both loved it and will make it again

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• itskath35

  17 May 2011

  itskath35 rated and commented on this recipe

  

  Forgot the stars!!

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• Frances46

  21 July 2011

  Frances46 rated and commented on this recipe

  

  Seriously quick, but next time I too would definitely double the sauce mix for the pasta, but maybe not the water added.

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• Suman Kanodia

  20 May 2012

  Suman Kanodia commented on this recipe

  I just made this fresh and unusual (for India) recipe and it's a hit on a summer evening!

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• tymmathi

  29 August 2012

  tymmathi rated and commented on this recipe

  

  worked really well with spinach as the veg

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 - 15 mins

Cook 12 mins

Vegetarian, Low-fat

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

469 kcalories, protein 21g, carbohydrate 84g, fat 8 g, saturated fat 3g, fibre 7g, sugar 4g, salt 0.48 g

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