Spring vegetable tagliatelle with lemon & chive sauce

• mixed spring vegetables such as green beans, asparagus↗450g g

  broad beans and peas

• tagliatelle↗400g g
• lemon↗1
• Dijon mustard↗1 tbsp tbsp
• olive oil↗1 tbsp tbsp
• snipped chives3 tbsp tbsp
• grated parmesan

  (or vegetarian alternative), to serve

Step-by-step instructions

1. 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.

2. 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.

3. 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.