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    Penne with cherry tomatoes, crème fraîche and dill

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    Penne with cherry tomatoes, crème fraîche and dill

    Walnuts add an optional crunch to this pasta dish

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 375g essential Waitrose penne
    • 2 tsp fennel seeds
    • 500g essential Waitrose cherry tomatoes, halved
    • 1 lemon, grated zest
    • 15g dill, chopped
    • 200g essential Waitrose half fat crème fraîche
    • 45g walnut pieces


    1. Cook the pasta in boiling water according to packet instructions.
    2. Meanwhile, heat a frying pan over a medium heat, add the fennel seeds and toast for 1 minute until they begin to release their aroma. Add the tomatoes and lemon zest and cook for 2–3 minutes until the tomatoes just begin to soften. Remove from the heat and stir in the dill.
    3. Drain the pasta, stir through the crème fraîche and tomatoes and season generously with black pepper. Serve with a scattering of walnuts and, if you like, a drizzle of extra virgin olive oil.

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