Tagliatelle with Green Vegetables
Rinse the Romanesco and divide into florets. Cook in a pot of boiling salted water for 8-10 minutes. Rinse under cold water and drain well. Remove the strings from the snow peas and blanch in a pot of boiling salted water for 1 minute. Drain, rinse under cold water and drain well.
Heat the butter in a pan, add the Romanesco, snow peas and peas and cook, stirring occasionally for 2-3 minutes. Add the lemon zest, season with salt and pepper.
Cook the pasta according to package directions until al dente. Drain the pasta, toss with the vegetables and sereve.