Lemony fennel pasta with pine nuts
Fennel fried until sweet and golden, with capers, chilli and a lot of lemon. Pine nuts add crunch. A quiet dish that tastes brighter than the ingredient list suggests.
- Time
- 30 min
- Serves
- 2
- Kind
- Pasta
Method
- Put a large pan of salted water on to boil. Trim the fennel, saving any green fronds, and slice the bulbs thinly. Peel and slice the garlic, and zest and juice the lemon.
- Toast the pine nuts in a dry frying pan over a medium heat for 2 to 3 minutes until golden, then tip them onto a plate.
- Add the olive oil to the same pan over a medium-high heat. Fry the fennel with a pinch of salt for 8 to 10 minutes until soft and golden at the edges.
- Add the garlic, chilli flakes and capers and cook for 1 minute.
- While that goes on, cook the pasta in the boiling water for the time on the packet. Keep a mug of the cooking water, then drain.
- Tip the pasta into the fennel with the lemon zest and juice, the nutritional yeast and 3 tablespoons of cooking water. Toss over the heat for 1 minute.
- Scatter over the pine nuts and fennel fronds and serve.
Tip Capers and nutritional yeast both bring salt, so taste before adding any more. Chopped green olives can stand in for the capers.
Per portion
| Energy | 660 kcal |
| Protein | 19 g |
| Carbohydrate | 82 g |
| of which sugars | 11 g |
| Fat | 26 g |
| of which saturates | 3 g |
| Fibre | 11 g |
| Salt | 0.49 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- pasta200 g
- fennel bulb2
- lemon1
- pine nuts30 g
- garlic2 cloves
- chilli flakes1 tsp
- olive oil2 tbsp
- capers1 tbsp
- nutritional yeast1 tbsp
