Add the oil to a non-stick frying pan. Tip in the fennel and cook for 10 mins
until soft and slightly golden, adding
the fennel seeds and garlic for the
final 3 mins of cooking.
Meanwhile, cook the pasta following
pack instructions, reserving a few tbsp
of the cooking water for the sauce.
Stir the lemon zest, juice, mascarpone
and most of the parsley into the fennel
mixture. Heat through then toss in the
cooked pasta and a few tbsp of the
cooking water. Give everything a good
stir and season. Scatter over the
remaining parsley and serve.