450g mixed spring vegetables such as green beans, asparagus, broad beans and peas
1 tbsp Dijon mustard
1 tbsp olive oil
3 tbsp snipped chives
Grated parmesan (or vegetarian alternative) to serve
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.