Milleens with Sage, Fennel & Tagliatelle


A tasty and very simple lunch dish...enjoy!

Preparation time: 10 minutes

Cooking time: 10 minutes

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Serves: 4 people

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  1. Put a saucepan of water on to boil and cook the tagliatelle according to the packet instructions.
  2. Thinly slice the fennel using a vegetable peeler. Add the fennel to the pasta when there are just 3 to 4 minutes of cooking time left.
  3. Meanwhile, warm the cream gently in a pan with the fresh sage. Taste and once the flavour has been infused, strain away the sage.
  4. Add the Milleens to the hot cream and stir until the cheese melts.
  5. By now the pasta and fennel should be cooked and drained. Pour the cream sauce over the freshly cooked tagliatelle, or better still, add the pasta to the pan.
  6. Serve with crusty bread or a salad.

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