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Caramelised fennel pasta with pine nuts and orange
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Cooking new-season fennel slowly brings out its natural sweetness.
1 tbsp extra virgin olive oil
1 tsp fennel seeds
2 x 300g packs fennel, thinly sliced, any fronds reserved
1 tsp sugar
½ orange, zest
1 tsp essential white wine vinegar
½ x 20g pack dill, fronds roughly chopped
20g toasted pine nuts
1. Heat the oil in a large frying pan over a low-medium heat, then add the fennel seeds and fennel with a pinch of salt. Cover and cook gently for 10-15 minutes until soft. Add the sugar and cook for a further 10 minutes until lightly golden and caramelised.
2. Meanwhile, cook the linguine in a large pan of boiling salted water for 8-10 minutes until al dente, reserving a cup of the cooking water before draining. Tip the pasta into the pan of caramelised fennel and stir in the orange zest, vinegar and most of the dill. Add enough of the reserved cooking water to coat everything and make a light sauce. Serve in bowls with the remaining dill, reserved fennel fronds and the pine nuts scattered over. Serve with a leafy green salad, if liked.
This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in July 2019.
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