Spring vegetable tagliatelle with lemon & chive sauce

Spring vegetable tagliatelle with lemon & chive sauce

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(17 ratings)

Prep: 10 mins - 15 mins Cook: 12 mins


Serves 4
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

Nutrition and extra info

  • Vegetarian


  • kcal469
  • fat8g
  • saturates3g
  • carbs84g
  • sugars4g
  • fibre7g
  • protein21g
  • salt0.48g
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  • 450g mixed spring vegetables such as green beans, asparagus, broad beans and peas



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 400g tagliatelle
  • 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp Dijon mustard
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tbsp snipped chives
  • grated parmesan (or vegetarian alternative), to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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29th Aug, 2012
worked really well with spinach as the veg
20th May, 2012
I just made this fresh and unusual (for India) recipe and it's a hit on a summer evening!
21st Jul, 2011
Seriously quick, but next time I too would definitely double the sauce mix for the pasta, but maybe not the water added.
17th May, 2011
Forgot the stars!!
17th May, 2011
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
13th May, 2011
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.
4th Apr, 2011
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!!!
28th Mar, 2011
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.
13th Sep, 2010
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.
23rd Jun, 2010
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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