Name: Spring vegetable tagliatelle with lemon & chive sauce
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: British
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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Spring vegetable tagliatelle with lemon & chive sauce

Spring vegetable tagliatelle with lemon & chive sauce

Mary Cadogan

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Serves 4

Easy

Prep: 10 mins - 15 mins

Cook: 12 mins

A star rating of 4.2 out of 5.24 ratingsRate

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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

Healthy

Low fat

Vegetarian

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A star rating of 5 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal469
fat8g

low
saturates3g
carbs84g
sugars4g
fibre7g
protein21g
salt0.48g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, May 2010

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A star rating of 4.2 out of 5.24 ratings

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