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.
Esta historia es de la edición September 25, 2023 de New Zealand Woman's Weekly.
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Esta historia es de la edición September 25, 2023 de New Zealand Woman's Weekly.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
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