FENNEL-ANDASPARAGUS PASTA
“This light pasta is a perfect summer meal, add a starter or dessert if you’re very hungry.”
Serves 4 to 6 EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 25 minutes
fennel 2 medium bulbs, trimmed and thinly sliced
sea salt and freshly ground black pepper, to taste
olive oil 6 T
mini asparagus 200 g
vegetable or chicken stock 2 cups
garlic 2 cloves, crushed
linguine 400 g, cooked al dente
lemon 1, finely zested Grana Padano 60 g, grated
wild rocket a handful
1 Moisten the fennel with 1–2 T oil. Flatten into a single layer on a grill pan. Grill until softened and starting to catch – it should take about 5 minutes, but turn halfway. 2 Remove the grilled fennel and set aside. Moisten the asparagus with 1 T oil, then place on the same grill pan. Grill for 3 minutes, or until just cooked and starting to catch. Season the grilled vegetables and add a little more oil. 3 Place the stock and garlic in a large saucepan and reduce by a quarter over a high heat. Add the drained, hot pasta and mix well. Add the lemon zest and half the cheese. Turn onto a serving dish. 4 Top with the grilled vegetables and scatter over the remaining cheese. Check the seasoning. Add a handful of rocket, a drizzle of oil and a twist or two of pepper. Serve immediately.
HEALTH-CONSCIOUS
WINE: Mulderbosch Sauvignon Blanc 2019
CHICKEN MEDALLIONS WITH BRINJAL SAUCE
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