Caramelized Fennel Pasta With Pine Nuts And Orange Zested Linguine

Caramelized Fennel With Pine Nuts 

And Orange Zested Linguine

Preparation time:5 minutes

Cooking time:25 minutes

Serves 4

Ingredients:

1 tablespoon extra virgin Olive Oil

1 teaspoon fennel seeds
2 1/2 cups fennel, thinly sliced, any fronds reserved
1 teaspoon sugar
12 oz. linguine
1/2 orange zested
1 teaspoon essential white vinegar
2 teaspoons dill, fronds roughly chopped
1 tablespoon + 1 teaspoon toasted pine nuts

Directions:

Heat the oil in a large frying pan over a low-medium heat, then add the fennel seeds and fennel with a pinch of salt. Cover and cook gently for 10-15 minutes until soft. Add the sugar and cook for a further 10 minutes until lightly golden and caramelised.

Meanwhile, cook the linguine in a large pan of boiling salted water for 8-10 minutes until al dente, reserving a cup of the cooking water before draining. Tip the pasta into the pan of caramelised fennel and stir in the orange zest, vinegar and most of the dill. Add enough of the reserved cooking water to coat everything and make a light sauce. Serve in bowls with the remaining dill, reserved fennel fronds and the pine nuts scattered over. Serve with a leafy green salad, if liked.