Serves 4 – Preparation time: 25 min
500g Tagliatelle Le Moulin No. 104
200g smoked lardons
8 tbsp olive oil
1 garlic clove
4 tbsp capers
Cut the broccoli into florets and cook in salted water for 5 minutes. Drain and put to one side, and save 200ml of the water for later.
Cook the tagliatelle in salted boiling water for 6 minutes.
Meanwhile, in a pan, brown the lardons in the olive oil. Crush the garlic and add it to the lardons along with the capers and cooked broccoli.
Just before draining the pasta, add to the pan 200ml of the water that you used to cook the broccoli, and bring it to a boil.
Drain the pasta and add to the pan. Grate the lemon zest over the pasta and season with salt and pepper. Mix together and cook for a further minute until the sauce is almost absorbed.
Divide the pasta between 4 plates and sprinkle with Parmesan before serving.
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.