Vegetable Tagtietelle with Lemon and Chive Sauce2014-09-15
- Servings : 4
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 25m
A delicious vegetarian pasta dish.
- 450 grams mixed spring vegetables such as green beans, asparagus, broad beans and peas.
- 400 grams taglietelle
- 1 lemon
- 1 tablespoon(s) Dijon Mustard
- 1 tablespoon(s) olive oil
- 3 tablespoon(s) snipped chives
- 1 handful(s) grated cheese
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.