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.