Spring vegetable tagliatelle with lemon and chive sauce

During the summer, I prefer light pasta dishes without a sauce, so the next couple of posts are pretty much that. The fact that there is no sauce also makes cooking much easier and it takes a lot less time.

For the pasta:

  • Spring vegetables like beans, asparagus, peas, cut diagonally
  • Fettucine
  • Lemon juice
  • Mustard
  • Chives

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Boil the pasta according to the instructions on the packaging and in the last 5 minutes add the vegetables.

Meanwhile in a pan heat some olive oil and add the mustard. Add a few tablespoons of the pasta water and lemon juice to the pan and stir well.

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Once the pasta is done strain and add to the pot with the sauce. Toss the pasta around till its coated in the sauce and then drop in most of the chives.

Serve the pasta and garnish with some of the chives and parmesan cheese.

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