This super simple pasta is luxuriously creamy and vegetable packed!
Organic fennel spaghetti with rocket pepita pesto and hazelnuts
Cook time: 30 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Fennel
Couple
1 bulbFamily
2 bulbsGarlic
Couple
4 clovesFamily
6 clovesLeek
Couple
1 smallFamily
1 mediumBlack kale
Couple
1 bunchFamily
1 bunchSpaghetti
Couple
350gFamily
500gLemon
Couple
1Family
2Hazelnuts
Couple
1 bagFamily
1 bagPepita pesto
Couple
1 pottleFamily
2 pottlesInstructions
1
Bring a large pot of salted water to a boil.
Remove the stalks from the fennel and thinly slice them. Split the bulb in half lengthwise and thinly slice.
Peel and mince the garlic.
Trim most of the green off the leek, cut in half and thinly slice.
Remove the stalk from the black kale and thinly slice.
2
In a medium pan on medium heat, cook the fennel and leek in a good splash of oil for 3 minutes, add the kale and continue to cook until the fennel and leek are soft and starting to caramelise. About another 3-5 minutes.
Add the garlic and a pinch of salt. Cook for another minute.
Add lemon zest and juice to the vegetables and remove from the heat.
3
Cook the pasta in boiling water for 10 to 12 minutes, or until al dente.
4
Just before the pasta is ready, add the pesto to the pot with the fennel. Add a few tablespoons of the pasta water to thin it out a bit and make it nice and saucy.
Fold through the hazelnuts.
Warm through, taste, and season, as required.
5
Combine the pasta with the sauce, add another pinch of salt and serve immediately.
