Carrot and fennel pasta with ginger

Name: Carrot and fennel pasta with ginger
Yield: 2 servings
Cuisine: British
Ingredients: 1 tbsp olive oil; pinch asafoetida - optional; 4 medium sized carrots, cut into fine batons; 1 head fennel, cut into fine strips; Any fronds from the top of the fennel, chopped finely; 2 tsp fennel seeds; 1 tbsp lemon juice; Handful pecans or walnuts, toasted and then finely chopped - optional; Salt and pepper; Pasta for 2 servings - prepare according to instructions; 2 tsp fresh ginger, minced; 2 tsp lemon zest, grated; 1/2 cup flat leaf parsley, finely chopped

Alessandra @alessa

This is a restorative mix of sautéd winter vegetables and pasta with a little ginger dressing to add another layer to the flavours. It used red lentil pasta today for protein but it’s good with regular pasta too. Can be vegan depending on the pasta you use :)

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Ingredients

2 servings

1 tbspolive oil
pinchasafoetida - optional
4medium sized carrots, cut into fine batons
1 headfennel, cut into fine strips
Any fronds from the top of the fennel, chopped finely
2 tspfennel seeds
1 tbsplemon juice
Handfulpecans or walnuts, toasted and then finely chopped - optional
Salt and pepper
Pasta for 2 servings - prepare according to instructions
For the ginger dressing
2 tspfresh ginger, minced
2 tsplemon zest, grated
1/2 cupflat leaf parsley, finely chopped

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Steps

1

Heat the oil in a pan (with a lid for later). Add the asafoetida if using and sauté for about 30seconds.
2

Add the carrots and fennel (and fennel tops). Add a pinch of salt. Stir then cover and cook until tender. Stir every so often.
3

For the ginger dressing: mix the ingredients together. Change the balance according to your taste.
4

When the carrots and fennel are ready, mix in the fennel seeds, lemon juice and nuts. Add a few grinds of pepper. Mix in some of the ginger dressing.
5

Add the vegetables to the pasta. Spoon the rest of the dressing on top or serve on the side. Enjoy 😋