I'm continuing in my efforts to strike up a love affair with capers. This time it's using them, along with mustard, to pep up a creamy pasta sauce. Don't skimp on the nutmeg, it adds an extra dimension of flavour that's well worth it.
Ingredients 500g pack spring greens
250g tagliatelle (fresh or dried)
250g tub mascarpone
1tbsp wholegrain mustard
2 tbsp capers
1/2 tsp ground nutmeg
Shred the spring greens using the following method: remove the thick stalks, roll up a few leaves at a time, and cut in fine pieces. When unrolled, you will have lovely long strips of greens to go with the pasta.
Bring a large pan of water to boil.
Cook the greens in the boiling water for 4-5 minutes. Remove with a slotted spoon and set aside.
Cook the pasta, in the same water, for the length of time specified by the packet.
Drain the pasta, but make sure to reserve a little bit of the liquid in the pan.
Drain the capers and chop them finely.
Add the mascarpone, mustard, chopped capers, and nutmeg and heat for a minute or two.
Season to taste with salt and pepper, then stir in the tagliatelle and the greens.