Your folders
Your folders

Export 8 ingredients for grocery delivery
Step 1
Heat the oil in a frying pan over a medium heat and cook the fennel seeds until they pop. Sizzle the garlic for 1 min, then add the lemon zest and half the fennel slices. Cook for 10-12 mins or until the fennel has softened.
Step 2
Meanwhile, bring a pan of salted water to the boil and cook the pasta for 1 min less than pack instructions. Use tongs to transfer the pasta to the frying pan along with a good splash of pasta water. Increase the heat to high and toss well. Stir through the remaining fennel slices, the parsley and lemon juice, season generously, then tip straight into two bowls to serve. Top with the fennel fronds, extra olive oil and parmesan shavings, if you like.
Your folders

274 viewsjamieoliver.com
Your folders

206 viewsrachaelray.com
Your folders

220 viewsepicurious.com
3.5
(59)
Your folders

274 viewsbbcgoodfood.com
15 minutes
Your folders

367 viewsloveandlemons.com
5.0
(17)
25 minutes
Your folders

242 viewsallrecipes.com
4.4
(111)
25 minutes
Your folders

186 viewsmyrecipes.com
Your folders

398 viewscooking.nytimes.com
4.0
(285)
Your folders
209 viewsgoodhousekeeping.com
1 hours, 10 minutes
Your folders

229 viewslazycatkitchen.com
5.0
(9)
30 minutes
Your folders

419 viewshonest-food.net
5.0
(3)
Your folders

558 viewsbonappetit.com
3.4
(10)
Your folders

260 viewsnevernothungry.com
Your folders

268 viewsnevernothungry.com
Your folders

224 viewscooking.nytimes.com
4.0
(64)
Your folders
187 viewsamericastestkitchen.com
4.4
(24)
Your folders

94 viewshealthiersteps.com
10 minutes
Your folders

202 viewsallrecipes.com
4.9
(7)
33 minutes
Your folders

254 viewshandletheheat.com
5.0
(1)