- 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…
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
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…
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.
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.