Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 175 grams | Tagliatelle |
| 50 grams | Greek strained yoghurt |
| ½ \N | Rind of lemon |
| ½ tablespoon | Olive oil |
| ½ teaspoon | Grated nutmeg |
| \N \N | 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.