Spring Vegetable Tagliatelle
450g mixed spring vegetables such as green beans, asparagus, broad beans and peas
1 tbsp of lemon rapeseed oil
1 tbsp Dijon mustard
3 tbsp snipped chives
grated parmesan (or vegan 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. Put the lemon rapeseed oil in a small pan with the mustard, 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.
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