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180g fettuccine (or Essential Spaghetti)
3 tsp extra virgin olive oil
20g Cooks’ Ingredients Breadcrumbs
½ tsp fennel seeds, crushed
1 Essential Courgette, cut into 0.5cm half moons
180g pack Whipped Feta Dip with Sundried Tomatoes
½ unwaxed lemon, zest and juice
½ x 25g pack basil, leaves only
Bring a large pan of salted water to
the boil; cook the pasta for 1 minute
less than the pack instructions.
Meanwhile, put a large frying pan over
a medium-high heat. Add 1 tsp oil
and the breadcrumbs; toast for about
3 minutes, until golden. Tip into a small
bowl and set aside. Add the remaining
2 tsp oil and the fennel seeds to the
pan; leave to sizzle for 30 seconds. Stir
in the courgette and a pinch of salt.
Cook over a medium-high heat for
about 6 minutes, stirring often, until
soft and starting to colour.
Drain the pasta, reserving a mugful of
the cooking water. Add the whipped
feta and tomatoes to the courgette
pan, then stir in the pasta, splashing in
a good glug of the reserved pasta water
to combine into a silky sauce. Season,
take off the heat, stir in the lemon zest
and juice and most of the basil. Divide
between plates and scatter over the
remaining basil and the toasted
breadcrumbs. Enjoy straight away.
Typical values per serving when made using specific products in recipe
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