Recipe & photography by Izzie Cox
Serves 4-6
Ingredients
- 450g Northern Pasta Co Gigli
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, finely sliced
- 1 tsp fennel seeds
- ½ tsp chilli flakes
- 1 large fennel bulb
- 200g frozen peas, defrosted
- Zest and juice of 1-2 lemons
- 30g fresh herbs (I used mint, basil and dill)
- 200g feta, crumbled
Method
Put a large pan of salted water on to boil, and cook the gigli for 4 minutes until al dente. Drain and rinse well in cold water to get rid of excess starch.
Heat the olive oil in a small frying pan on a medium heat. Add the garlic, fennel seeds and chilli flakes and cook for 2-3 minutes until the garlic is golden and fragrant.
Pick the fronds from the fennel and add to a large bowl. Cut off the tough base and then slice as thinly as you can, or use a mandoline.
Add the fennel slices to the large bowl, along with the peas, zest and juice of 1 lemon, cooked pasta, garlic oil, fresh herbs, feta and plenty of salt and pepper.
Taste adding more lemon zest, juice and salt if you feel it needs it.