Harissa fennel rigatoni
SERVES 2 TAKES 30 MINUTES
- 30g pumpkin seeds (pepitas)
- 1 large fennel bulb (see tip)
- 200-250g rigatoni or tortiglioni pasta (depending on how hungry you are)
- 3 tablespoons olive oil, plus extra for drizzling
- 3 garlic cloves
- 250g cherry tomatoes
- Handful of dill or parsley
- 1 lemon
- 2-3 tablespoons harissa (depending on how spicy you like it)
- 30g Parmesan, pecorino or vege alternative (optional)
- Sea salt, freshly ground black pepper
1 Toast the pumpkin seeds over medium heat until they start popping. Remove from heat, sprinkle with salt and set aside.
2 Put a large saucepan of While the water is heating up, very finely slice the fennel bulb, picking off the green fronds for later.
3 Drop the pasta into the boiling water and cook for 1 minute less than the packet instructions.
4 Meanwhile, heat the olive a frying pan over high heat. Add the sliced fennel, along with a pinch of salt, and fry, stirring occasionally, for 5 minutes or until the fennel is just softened and starting to caramelise.
5 Finely slice garlic and cut the cherry tomatoes in half.
هذه القصة مأخوذة من طبعة September 25, 2023 من New Zealand Woman's Weekly.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة September 25, 2023 من New Zealand Woman's Weekly.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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