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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.