Lemony fennel and broccoli trofie

Name: Lemony fennel and broccoli trofie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 large fennel bulb, finely chopped; 3 clove/s garlic, sliced; 1 tsp fennel seeds; ½ tsp chilli flakes, plus extra to serve; 360 g No.1 Trofie Pasta; 1 head broccoli, finely chopped; 1 unwaxed lemon, zest and juice; 40 g pecorino

Fennel is the foundation of this bright, cheerful pasta dish by recipe writer Addie Lewis (though we’d never say no to an extra sprinkling of cheese). Pecorino makes the world go round, after all. Discover more fennel recipes for ways to make this aniseed veg shine, then check out more of our go‑to pasta recipe ideas for midweek inspiration. Follow Addie Lewis on Instagram.

4 out of 5 stars(4) Rate this recipe

Low in saturated fatSource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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2 tbsp olive oil
1 large fennel bulb, finely chopped
3 clove/s garlic, sliced
1 tsp fennel seeds
½ tsp chilli flakes, plus extra to serve
360g No.1 Trofie Pasta
1 head broccoli, finely chopped
1 unwaxed lemon, zest and juice
40g pecorino

Set a large frying pan or sauté pan over a medium heat and add 1½ tbsp oil and the fennel. Add a pinch of salt and gently fry, stirring frequently, for 10 minutes until softened with no colour. Add the garlic, fennel seeds and chilli flakes; cook for another 3-5 minutes until fragrant.
Meanwhile, bring a large pan of salted water to the boil and cook the pasta, stirring frequently, for 12-15 minutes until al dente, adding the broccoli for the final 3 minutes. Scoop out a large mug of cooking water, then drain. Add the pasta to the fennel mixture with the lemon zest, juice and a generous glug of pasta water, tossing through until you have a glossy sauce. Grate over the pecorino and drizzle over the remaining ½ tbsp oil to serve. Top with black pepper and more chilli flakes, if liked.

Typical values per serving when made using specific products in recipe