AT A GLANCE
This white ragù is lighter than the red-sauce style, and the green sauce adds a fresh element. For an even simpler version, serve the dish with store-bought pesto and lemon instead.
|01||Heat oil in a large saucepan over medium heat, add onion, fennel and garlic and sauté until starting to soften (2-3 minutes). Add chicken mince, increase heat to high and fry until starting to colour (5-7 minutes). Stir in rosemary and nutmeg, add wine, bring to a simmer, then add stock, reduce heat to medium and simmer until slightly reduced (5-7 minutes). Stir in butter and parmesan, season to taste.|
|02||For green sauce, combine ingredients in a small bowl and season to taste.|
|03||Cook pasta in boiling salted water until al dente, adding greens for the last 30 seconds of cooking. Drain, reserving 40ml pasta water, and combine pasta, greens and reserved water with ragù, season to taste, and serve topped with extra parmesan.|