Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
Winter Conchigliette Soup
A clean winter soup with fennel seeds, chilli and a spoon of miso for savouriness. The pasta cooks in the broth so it thickens slightly.
Alannah Wiseman
Feeds: 4
30 minutes
Ingredients
- 300g Northern Pasta Co conchigliette
-
1 tbsp olive oil
-
1 carrot, peeled and finely diced
-
1 onion, peeled and finely diced
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2 celery sticks, finely diced
-
2 garlic cloves, peeled and finely chopped
-
1 tsp chilli flakes
-
1 tsp fennel seeds
-
1.5L good quality vegetable stock
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1 tbsp miso
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Zest and juice of 1 lemon
-
Plenty of salt and black pepper
-
Parmesan, finely grated to serve (optional)
-
Chives, finely chopped, to serve (optional)
Conchigliette
From: £4.95
Method
1
Heat the olive oil in a large saucepan on a medium heat. Add the carrot, onion, celery and fennel along with a pinch of salt and cook for 15 minutes, stirring often, until soft and sweet.
2
Add the garlic, chilli flakes and fennel seeds and cook for a further couple of minutes until fragrant.
3
Add the stock and miso and bring to the boil, add the conchigliette and cook until al dente. Stir through the lemon zest and juice and taste for seasoning.
4
Serve into bowls and top with the reserved fennel fronds, Parmesan and chives, if using.
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