This delicious spring inspired dish makes the most of the fresh flavours of chive and lemon without the high FODMAP onion and garlic usually associated with Italian dishes.
300g (uncooked) gluten free pasta (approximately 680g cooked)
5-6 baby courgettes mixed colours if possible
200g baby plum or cherry tomatoes
1 tbsp french mustard (check ingredients)
1 tbsp olive oil
3 tbsp snipped chives
1. Shave the courgettes into paper-thin strips length-wise using a potato peeler. Slice the tomatoes in half. Use the oil to fry the cougette strips and tomatoes (cut face down) in a shallow pan until just tender. Remove the vegetables from the pan and keep to one side.
2. Bring a separate pan of water to the boil and cook the gluten free pasta until tender.
3. Meanwhile, grate the zest from half the lemon and squeeze the juice from the whole lemon. Put the juice, zest, mustard and a little black pepper in the pan used to cook the vegetables and stir until smooth and warmed through.
4. Drain the pasta, adding 4 tbsp of the pasta water to the lemon sauce. Return the pasta to the pan, and add the vegetables, lemon sauce and most of the chives. Toss everything together well and serve topped with a little black pepper, chives and parmesan.