Roast fennel, lemon & pistachio spaghetti

Name: Roast fennel, lemon & pistachio spaghetti
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 fennel bulbs, trimmed and thinly sliced; 2 shallots, thinly sliced; 2 clove/s garlic, bashed in their skins; 2 unwaxed lemons; 3 tbsp olive oil; 50 g wild rocket; 150 g essential Waitrose Spaghetti; 50 g pistachio nut kernels, crushed; 30 g Parmigiano Reggiano, finely grated, plus extra to serve

Celebrate fennel and lemons in all their variety and glory, with this fresh take on spaghetti.

4 out of 5 stars(5) Rate this recipe

HealthyLow in saturated fat2 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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2 fennel bulbs, trimmed and thinly sliced
2 shallots, thinly sliced
2 clove/s garlic, bashed in their skins
2 unwaxed lemons
3 tbsp olive oil
50g wild rocket
150g essential Waitrose Spaghetti
50g pistachio nut kernels, crushed
30g Parmigiano Reggiano, finely grated, plus extra to serve

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.