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Spring vegetable tagliatelle with lemon & chive sauce

Spring vegetable tagliatelle with lemon & chive sauce

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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal469
fat8g
saturates3g
carbs84g
sugars4g
fibre7g
protein21g
low insalt0.48g
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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

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.

Goes well with

Recipe from Good Food magazine, May 2010

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Overall rating

A star rating of 4.3 out of 5.21 ratings
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