Recipe

Fennel Linguine

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Fennel Linguine

Linguine with roasted tomatoes and fennel gremolata topped with roast tenderstem broccoli and hard cheese.




Ingredients to serve 2

  • 2 x tomatoes – cut into cubes (2cm)
  • ½ x onion – peel & slice thinly
  • 1 tsp x fennel seeds
  • 100g x tenderstem broccoli – trim ends
  • 150g x linguine
  • ½ x lemon – zest & juice
  • 5g x fennel fronds – chop leaves finely
  • 10g x fresh parsley – chop leaves roughly
  • ½ clove x garlic – peel, grate finely & chop
  • ½ x chilli – deseed & chop finely
  • 30g x hard cheese – grate finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 x tomatoes – cut into cubes (2cm)
  • 1 x onion – peel & slice thinly
  • 2 tsp x fennel seeds
  • 200g x tenderstem broccoli – trim ends
  • 300g x linguine
  • 1 x lemon – zest & juice
  • 10g x fennel fronds – chop leaves finely
  • 20g x fresh parsley – chop leaves roughly
  • 1 clove x garlic – peel, grate finely & chop
  • 1 x chilli – deseed & chop finely
  • 60g x hard cheese – grate finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Roast veggies: Place the tomatoes and onion in a single layer on a tin foil lined baking tray with a drizzle of olive oil. Season with salt and pepper and sprinkle over the fennel seeds. Roast for 25 minutes until softened and golden. On a separate tin foil lined baking tray, place the tenderstem broccoli with a drizzle of olive oil and salt and pepper. Roast for 5 minutes, until cooked and slightly charred.

Step 4

Linguine: Place a pot on medium-high heat and add boiling water. When the water is at a rolling boil, add the linguine and cook for 6-8 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep the linguine from sticking together.

Step 5

Fennel gremolata: Mix together the fennel fronds, parsley, lemon zest, lemon juice (2 tbsp for 4, 1 tbsp for 2) and garlic. Whisk in a good glug of olive oil and season with salt and pepper. If you like the heat, add chilli.

Step 6

Linguine: Mix the linguine in with the roast tomatoes and onions. Mix in HALF the fennel gremolata and HALF the hard cheese.

Step 7

Serve the linguine topped with the roasted tenderstem broccoli, the REST of the fennel gremolata and the REST of the hard cheese.