Fettuccine with Fennel, Peas and Basil
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.