You have probably realised that I love my pasta as a vegetarian dish and this is yet another. This 15 minute creation is sweet, slightly tangy and so delicious. But what I love most about this dish is the fennel. Not only is it a beautiful and aromatic vegetable, it also has so many added health benefits. I highly recommend you try it if you haven’t before and for the mum’s out there, it is a great vegetable to add to your kids lunch box! It has a slight anise-like flavour and because of this my kids refer to it as healthy liquorice. Enjoy x

Serves 3

Prep and Cooking: 15 minutes

250g pasta

1 small fennel bulb, finely sliced including the fennel leaves

1 cup peas

1 tbs sesame seeds, toasted

3 tbs EVOO

15g fresh mint leaves

sea salt / freshly ground pepper

squeeze of lemon juice

parmesan cheese for serving (optional)

  1. Prepare pasta according to packet instructions.

  2. Meanwhile, heat the oil in deep pan and add fennel. Sauté for 3-4 minutes, then add the peas and further cook for 2 minutes.

  3. Drain the pasta and add it to the pan with the fennel and pea and combine. If extra olive oil is needed to coat all the pasta, then drizzle more.

  4. Turn off heat and add the toasted sesame seeds, mint leaves, fennel leaves, juice from lemon, sea salt, pepper and optional parmesan cheese.

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