Pasta with Peas, Fennel, Mint and Parsley
Pasta with peas, fennel, mint and parsley
Pasta is one of those ingredients that is ultimately an easy quick fix dinner. It definitely should be eaten in moderation and if you’re not making fresh pasta then choose the wholemeal at your local shop. For healthier pasta have it with nutrient-packed ingredients and minimum creamy sauce!!
This recipe is so flavoursome and delivers an amazing mix of flavours! Fennel has many essential oils that ease bloating by relaxing the gut and also contains anethole which has fantastic anti-inflammatory properties.
Serves 4
Ingredients
- 2 fennel bulbs finely sliced
- 100g Garden peas (fresh or frozen)
- 300g wholemeal spaghetti
- Bunch of mint leaves chopped
- Bunch flat parsley chopped
- 75g grated parmesan
- Dash olive oil for cooking
- Sea salt and black pepper for seasoning
Method
- Heat a pan on medium heat with a little oil
- Add the sliced fennel and cook for 5 minutes then add peas and cook for a further 3 minutes
- Bring a pan of salted water to the boil, add the spaghetti and cook for 8/9 minutes until al-dente
- Drain well, add the fennel and peas and stir through. Add chopped mint and parsley and mix again
- Add half the parmesan, mix and season with salt and pepper
- Plate up and top each plate with a bit of the remaining parmesan and a drizzle of oil and a few extra mint leaves and parsley leaves
Delicious!!
