Recipe - Lemon Tagliatelle

175 g Tagliatelle
50 g Greek strained yoghurt
One half Rind of lemon
One half tablespoon Olive oil
One half teaspoon 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.