Organic fennel spaghetti with rocket pepita pesto and hazelnuts

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.

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.

Cook the pasta in boiling water for 10 to 12 minutes, or until al dente.

Just before the pasta is ready, add the pesto and 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.

Combine the pasta with the sauce, add another pinch of salt and serve immediately.