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Lemon Fennel Pasta

Lemon Fennel Pasta

Zest up your life with this citrusy lemon fennel spaghetti! The most refreshing summer dish that is perfect for a warm day. Packed with vitamin C, this pasta is healthy and easy to throw together so you can still enjoy the sunshine!

20 mins

2-3 people

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INGREDIENTS

2 shallots, finely chopped
1 garlic bulb, crushed
1 large bulb of fennel, washed & sliced
30ml vegan white wine
80g frozen peas
2 lemons, unwaxed
Salt and black pepper, to taste

METHOD

1. Cook the spaghetti according to the instructions on the packet.

2. In the meantime, heat the sunflower oil over medium heat in a large pan and fry the shallots until translucent. Add the garlic and fennel to the pan and allow to cook for 3 minutes before adding in the white wine.

3. Reduce the heat to low/medium. Mix in the frozen peas and the juice of 1 lemon and cook for 5 minutes.

4. Drain your pasta and reserve 3-4 Tbsp. of the pasta water for later. Add your spaghetti to the pan and toss until the pasta is well coated in the sauce. Stir in the reserved pasta water and grilled artichokes until thoroughly mixed.

5. Season to taste with sea salt and black pepper, and serve with lemon wedges for a fresh squeeze.

 

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