500g pack spring greens, shredded
250g dried tagliatelle
250g tub mascarpone
1 tbsp wholegrain mustard
2 tbsp capers, chopped
½ tsp ground nutmeg
1. Cook the greens in a large pan of boiling water for 4-5 minutes then remove with a slotted spoon. Add the tagliatelle to the water and cook according to pack instructions, until tender. Drain, reserving a little of the liquid in the pan.
2. Add the mascarpone, mustard, capers and nutmeg to the pan and heat for 1 minute. Season, stir in the greens and tagliatelle and serve.
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