Spring vegetable tagliatelle with lemon and chive
Cooking time12 min
This spring vegetable tagliatelle with lemon and chive teaches you how to make a fresh and simple supper dish and it is going to take your taste buds into a different world altogether. The preparation time for this spring vegetable tagliatelle with lemon and chive recipe is 10 to 15 minutes and the cooking time required is 12 minutes. The method of preparation is really simple and you can serve this dish for 4 people with the quantity of ingredients advocated in this recipe. The green beans need to be halved. The asparagus should be cut into 3 pieces on the diagonal.
Now, tagliatelle should be cooked. The vegetables must be added for the final five minutes of the cooking time.
Then, you need to grate the zest from half the lemon.
The juice should be squeezed from the whole lemon. The juice must be placed in a small saucepan with the mustard, black pepper and olive oil. It should be warmed through until become smooth.
Then, the vegetables and pasta should be drained.
Four tablespoons of water have to be added to the lemon sauce.
Then, the pasta must be returned to the pan.
The sauce should be reheated by adding most of the chives. Now, they must be added to the pasta.
You have to toss everything really well.
The dish is ready to serve and it can be divided between four shallow bowls. Each serving can be topped with parmesan, remaining chives and black pepper.
- Tagliatelle – 400 grams.
- Snipped chives – 3 tablespoons.
- Grated parmesan – to serve.
- Dijon mustard – 1 tablespoon.
- Lemon – 1 no.
- Mixed spring vegetables – 450 grams. (They can be peas, asparagus, green beans and broad beans).
- Olive oil – 1 tablespoon.