Fennel, Lemon and mascarpone Pasta
A fragrant, light and creamy pasta dish
Serves 2; Preparation 5 minutes, cooking time 20 minutes
- 160 – 200g of pasta (depending on how hungry you are!)
- 1 large bulb of fennel
- 2 springs of thyme
- 1 garlic clove, crushed
- 2tbsp olive oil
- Zest of 1 lemon
- 60g of mascarpone
- Salt and pepper to taste
- Chopping board and sharp knife
- 2 saucepans, one fairly large
- Wooden spoon
Chop the fennel in to rectangles roughly about 2cm by 1cm. Remove the thyme leaves from the stem (discard the stem!).
Put the fennel, thyme, garlic and olive oil in a saucepan and gently sauté for around 20 minutes until the fennel is very soft.
Once the fennel has been sautéing for a while (about 10 minutes), cook the pasta in a largish saucepan.
Once both the fennel and the pasta is ready, drain the pasta and return it to the pan.
Add the contents of the fennel saucepan (including any remaining oil), the lemon zest and the mascarpone to the pasta. Stir to combine, season to taste and then serve.