Quick tagliatelle with meatballs in creamy mustard sauce

Heat the oil in a frying pan and fry the meatballs for 10 min. On medium heat around golden brown and done.

Meanwhile, bring a large pot of water to the boil. Wash the broccoli and cut into small florets, peel the stalk and cut into small pieces.

When the water boils, add the broccoli, pasta and peas with salt and boil for 4 minutes until al dente.

Drain the pasta and vegetables and pick up a cup of cooking liquid. Put the pasta and vegetables back in the pan and stir in the mustard, cream and tarragon.

Add some cooking liquid. Divide over deep plates and place the balls on them.