Creamy tagliatelle with fennel

• olive oil↗1 tbsp tbsp
• heads fennel↗2

  halved and thinly sliced

• fennel seeds2 tsp tsp
• garlic cloves↗3

  finely chopped

• tagliatelle↗300g g

  or fettucine

• lemon zest↗large pinch large pinch

  and a squeeze of juice

• mascarpone↗6 tbsp tbsp
• flat-leaf parsley↗handful

  roughly chopped

Step-by-step instructions

1. 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.

2. 2

   Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of the cooking water for the sauce.

3. 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.