Creamy goat's cheese tagliatelle with hazelnuts


  • 300 g tagliatelle
  • 100 ml low–fat milk
  • 150 g medium–fat soft goat's cheese
  • 2 teaspoons finely chopped fresh tarragon
  • 6 spring onions, thinly sliced
  • 2–3 tablespoons finely chopped toasted hazelnuts
  • salt and pepper


  1. Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  2. Meanwhile, warm the milk in a saucepan over a low heat.
  3. Add the cheese, breaking it up as you add it to the milk, and stir until it has just melted.
  4. Do not allow the mixture to boil or the cheese will curdle.
  5. Remove from the heat and stir in the tarragon and spring onions.
  6. Season to taste.
  7. Drain the pasta well and transfer it to a serving dish.
  8. Add the goat’s cheese sauce and mix.
  9. Scatter the hazelnuts over the top and serve.

Serves 4
Preparation: 5 minutes
Cooking: 10-12 minutes

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