Ingredients:-

Mixed Spring Vegetables such as Green Beans, Asparagus, Broad Beans and Peas – 450 gms

Tagliatelle  – 400 gms

Lemon – 1

Dijon Mustard – 1 tbsp

Olive Oil – 1 tbsp

Chives – 3 tbsp, spinned

Parmesan Cheese – grated, to serve

 

Method:-

  • Halve the green beans and cut the asparagus into 3 pieces on the diagonal. Cook the Tagliatelle, adding the vegetables for the final 5 minutes 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.