Creamy tagliatelle with fennel
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp olive oil
- 2 heads fennel, halved and thinly sliced
- 2 tsp fennel seeds
- 3 garlic cloves, finely chopped
- 300g tagliatelle or fettucine
- large pinch lemon zest and a squeeze of juice
- 6 tbsp mascarpone
- handful flat-leaf parsley, roughly chopped
Method
- STEP 1
Add the oil to a non-stick frying pan. Tip in the fennel and cook for 10 mins until soft and slightly golden, adding the fennel seeds and garlic for the final 3 mins of cooking.
- STEP 2
Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of the cooking water for the sauce.
- STEP 3
Stir the lemon zest, juice, mascarpone and most of the parsley into the fennel mixture. Heat through then toss in the cooked pasta and a few tbsp of the cooking water. Give everything a good stir and season. Scatter over the remaining parsley and serve.
