Red pesto farfalle with white beans, spinach and roast fennel

Preheat oven to 200 degrees Celsius.

Bring a large pot of salted water to the boil.

Cut the fennel in half lengthwise through the core. Cut into thin wedges. Lay on a baking tray, drizzle with olive oil and sprinkle with salt. Roast for 12 to 15 minutes, until edges start to burn.

Once cooked roughly chop.

Remove the parsley leaves from the stalk and finely chop. Discard the stalk.

Cook the pasta in water for about 12 minutes until al dente. While the pasta is cooking, peel and mince the garlic. Open and strain the white beans.

Remove a cup of water from the pasta pot.

Once the pasta is cooked, strain and toss with a little oil. Return the pot to the element. Add a good splash of oil and fry the garlic for 20 seconds. Add the spinach and cook for another 30 seconds before adding half the water, pesto, white beans, parsley, pasta and fennel.

Taste and add more salt and/or pasta water, as needed.

Serve hot. Enjoy!