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To serve:
Melt the butter in a medium sized saucepan. Add the garlic and fry over low heat until soft.
Stir in the flour, yoghurt, milk, cheese, lemon juice and mustard and cook for 5 minutes.
Add the cooked pasta and toss to mix. Add a little reserved pasta water if the sauce is too thick.
Season to taste and serve with lemon zest and a sprinkle of parsley and chives.
Serve with garlic bread and a green salad.
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