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    Penne with Fennel, Lemon, Crème Fraiche and Wilted Baby Leaves

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    Penne with Fennel, Lemon, Crème Fraiche and Wilted Baby Leaves


    • 1 onion
    • 2 bulbs fresh fennel
    • 1 clove garlic
    • Penne
    • Crème fraîche
    • Lemon zest
    • Fresh salad leaves
    • Parmesan
    • Black pepper


    1. Finely chop an onion, a couple of bulbs of fresh fennel and a clove of garlic. Sauté slowly and gently, stirring every now and then until soft and melting (don't colour).
    2. Meanwhile, cook some penne and drain, leaving a little water in the pan. Add the fennel mix and stir, then add a dollop of crème fraîche, a grating of lemon zest and a couple of handfuls of fresh leaves, such as rocket, baby spinach or mizuna (I use a bag of baby leaf salad).
    3. Season, and stir vigorously so that the leaves wilt in the heat. Serve immediately with plenty of black pepper and parmesan.

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