Tagliolini with Truffle cream sauce

Serve 6

In a non-stick pan, toast the almond fillets with a little extra virgin olive oil. In boiling salted water, cook the fresh tagliolini until al dente. Meanwhile, in a saucepan, heat the  mix cheese sauce and the truffle cream together with a little milk. Drain the tagliolini and toss in the prepared sauce. Transfer the pasta to the plates and complete with a drizzle of Parmigiano Sauce and the toasted almond.