Fettuccine with Fennel, Peas and Basil

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.