Spring vegetable tagilatelle with lemon sauce

Ingredients

450g (1lb) mixed spring vegetables, including green beans, asparagus, broad beans, peas

400g (14oz) tagliatelle

Juice 1 lemon, zest of lemon

1 tbsp Dijon mustard

1 tbsp olive or rapeseed oil

3 tbsp snipped chives

Shaved Parmesan cheese, to serve

Method

Halve the green beans and cut the asparagus into three pieces on the diagonal.

Cook the tagliatelle according to the pack instructions, adding the mixed vegetables for the final 5 mins of the cooking time.

Meanwhile, put the lemon juice in a small pan with the mustard, oil and a little black pepper. Warm through, stirring until smooth.

Drain the pasta and veg; add 4 tbsp of the cooking water to the lemon sauce. Return the pasta and veg to the pan, reheat the sauce, adding most of the chives, then add to the pasta mix, tossing everything together well.

Divide among four shallow bowls and top each with a grinding of black pepper, a few shavings of cheese and the remaining chives.

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