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.