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