Roast fennel, lemon & pistachio spaghetti

Preheat the oven to 180ºC, gas mark 4. Add most of the fennel, the shallots and garlic to a large baking tray. Cut away the peel and pith from 1½ lemons, then slice the flesh into thin rounds and add to the tray. Toss with 2 tbsp oil, season generously, then cook in the oven for 20 minutes until soft and sweet.

Zest, then juice the remaining ½ lemon. In a bowl, mix the remaining fennel with the lemon juice and oil, then season. Mound the rocket on top, then set aside for later.

Cook the spaghetti in salted water according to pack instructions. Reserve a mug of pasta water, then drain.

Remove the baking tray from the oven, squeeze the garlic from their skins and mash into the roasted vegetables. Add the spaghetti and mix well. Add the lemon zest, a handful of pistachios and parmesan with a splash of pasta water, then mix again until everything is emulsified. Toss the rocket through the fennel salad, then serve on top of the pasta, with more pistachios and parmesan on top.