Pesto pasta with fennel
During the week one of the easiest vegan meals to cook is a pasta dish, particularly if you use vegan pesto or other pasta sauces. This pesto pasta with fennel is on the table within 15 minutes – it’s yummy, zingy and filling. I made it with gluten-free spaghetti, but you can use any pasta you like. If you’re not vegan, or dairy is not a health issue for you, do use proper pesto and serve it with grated Parmesan.
Ingredients
Method
- Thinly slice the fennel and onion. Keep the fronds.
- Heat the olive oil in a frying pan. Add the fennel and onion and sauté, under cover, for 5 minutes. Add the dried herbs and lemon juice, season to taste, then cover again and cook for another 5 minutes until soft. (Add a spoonful of the pasta’s cooking water if it’s getting too dry).
- Meanwhile, cook the pasta according to the packet instructions, then drain, reserving about a cup of the cooking water.
- Mix the pesto with the lemon zest, some cooking water and lemon juice.
- When the fennel & onion are soft, gently mix in the pasta, pesto and a spoonful of the cooking water.
- Toss well, then serve with the tomatoes & plenty of freshly ground pepper. Garnish with basil leaves.