Creamy Tagliolini with Monk’s Beard, Lemon & Pecorino

A silky, citrus-scented sauce wraps around every strand of tagliolini. The monk’s beard brings a touch of bitterness, the lemon lifts it and the Pecorino brings it all home. Monk’s beard, or barba di frate, is a curious green. Slightly grassy, a little bitter, often tangled and unruly, and yet when cooked gently and given the right companions, it becomes something elegant. I discovered it while living in London, sold in small bunches at Italian delis in early spring and I’ve loved it