- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 heads fennel, halved and thinly sliced
- 2 tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 3 garlic cloves, finely chopped
- 300g tagliatelle or fettucine
- large pinch lemon zest and a squeeze of juice
- 6 tbsp mascarpone
- handful flat-leaf parsley, roughly chopped
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.