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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.