Recipe for Lemon Tagliatelle


175 gm tagliatelle
50 gm greek strained yoghurt
1/2 rind of lemon
1/2 tablespoon olive oil
1/2 teaspoon grated nutmeg
1 seasoning


1. Cook the tagliatelle according to instructions until al dente. Drain thoroughly.

2. Place the yoghurt in a small pan with the remaining ingredients. Bring to the boil then pour onto the pasta, stir well to coat and serve at once.

Serve with the Spring Vegetables in a parcel.

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