Herby Lemon, Fennel, Pea and Feta Gigli

Herby Lemon, Fennel, Pea and Feta Gigli

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.