Fettuccine with Fennel, Peas and Basil
Photography by Aaron McLean.
On busy week nights whip up this simple combination of pasta, zesty lemon, vegetables and basil.
Serves: 4
INGREDIENTS
3 tablespoons olive oil
1 large fennel bulb, trimmed and sliced very thinly
2 cloves garlic, crushed
zest and juice 1 lemon
400 grams dried tagliatelle
1½ cups frozen baby peas
1 cup freshly grated Parmesan
handful basil leaves, ripped
4 tablespoons crème fraîche (optional)
METHOD
Heat the oil in a sauté pan and add the fennel and garlic. Season then cover and cook until tender, stirring occasionally. Stir in the lemon zest and juice.
Cook the pasta in a large saucepan of boiling salted water until al dente, adding the peas for the last 3 minutes of cooking. Take out 2 tablespoons of the cooking water then drain the pasta and peas. Tip back into the saucepan and add the fennel mixture and cooking water. Add half the Parmesan and basil and give it a couple of stirs.
To serve: Divide between warm shallow dishes and top with the remaining Parmesan and basil, a grind of black pepper and a good drizzle of olive oil. Top with a spoonful of crème fraîche if desired and pass extra Parmesan for grating.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.