This dish is packed full of fresh flavours and is wonderfully aromatic.
I personally am a huge fan on fennel, mostly because it tastes like licorice. Both the crunchy bulb and the seeds of the fennel plant have a mild, licorice-like flavor, so if you're not a huge fan then you might not like fennel... but I would say that it's worth a try.
What's wonderful about this dish is the many ways that you can customize it.
Feel free to experiment when the weather is warmer by grilling the fennel on the BBQ instead of roasting it in the oven.
I can also see this as a perfect pairing with salmon; if you'd like to add a little more fat and protein into the dish. You can eat it as a side salad, which would feed more like 6 people. What a great way to enjoy a light meal that's also packed full of protein and healthy fats.
If you can tolerate dairy, feel free to also sub the nutritional yeast with grated parmesan.
This pasta is light and flavoursome.
Fresh spring flavours in a bowl.
FRESH FENNEL AND PEA PASTA
Serves 4
INGREDIENTS
1 fennel bulb
1 cup fresh peas, fresh or thawed
2 cloves of garlic, minced
2 tbsp of avocado oil
Salt and pepper to taste
2 Tbsp nutritional yeast
9 oz of pasta (whichever you like)
1/2 cups chopped hazelnuts, for garnish
INSTRUCTIONS
Preheat the oven to 425°F.
Chop the fennel into 1/4 inch pieces, lightly coat them with avocado oil and place them on a lined baking sheet. Bake for about 25 to 30 minutes, turning once, until browned.
When you hit the 20 minute mark, you can add the garlic, just keep an eye on it to be careful that it doesn't burn.
Meanwhile, bring a pot of water to a boil, and cook the pasta according to the instructions on the package.
Drain most of the water from the pasta, reserving some and add in the peas, fennel, salt, pepper and nutritional yeast. Toss to combine.
Transfer into serving bowls and top with chopped nuts. Season with salt and pepper to taste.
Serve and enjoy!
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