Title: Lemon Tagliatelle
Categories: Vegetable Pasta Italian
Yield: 2 Servings

175	g	Tagliatelle
50	g	Greek strained yoghurt
1/2		Rind of lemon
1/2	tb	Olive oil
1/2	ts	Grated nutmeg
		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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