- 77g pack smoked pancetta lardons
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- small bunch spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 garlic clove, crushed
- 1 tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 2 fennel bulbs, halved lengthways and sliced, fronds reserved to serve
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 1l low-salt chicken stock
- 100g macaroni (or another small pasta)
- 100g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 2 tbsp pesto, to serve
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- crusty bread, to serve
Dry-fry the lardons for 7-10 mins or until they begin to release their oils. Add the spring onions and cook gently for 5 mins or until softened, then add the garlic and fennel seeds, and cook for a few mins more. Add the fennel, cook for a few mins, then pour in the stock and 500ml water.
Simmer for 5 mins, then drop in the pasta and bring to the boil. Cook the pasta following pack instructions, then tip in the peas, cook for 2 mins more and season to taste. Divide between two bowls and top each with a dollop of pesto and some fennel fronds. Serve with crusty bread.