Milleens with Sage, Fennel & Tagliatelle

Milleens with Sage, Fennel & Tagliatelle Milleens with Sage, Fennel & Tagliatelle
A tasty and very simple lunch dish...enjoy!
4 people 10 minutes 10 minutes

Ingredients

  • 0 bulb Fennel Bulb
  • 250 g Milleens skinned and grated
  • 250 ml SuperValu Cream
  • 1 tbsp SuperValu Fresh Sage chopped
  • 400 g Supervalu Tagliatelle

Method

  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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