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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of the cooking water for the sauce.

  • STEP 3

    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.

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Overall rating

A star rating of 3.3 out of 5.4 ratings
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