Yield: 2 servings
|50 grams||Greek strained yoghurt|
|½ \N||Rind of lemon|
|½ tablespoon||Olive oil|
|½ teaspoon||Grated nutmeg|
1. Cook the tagliatelle according to instructions until al dente.
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.