So cheap, so easy, so veggie. The fennel and the artichoke work together beautifully.
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Serves
4
Fennel
Artichoke Heart
Lemon
Tagliatelle
Courgette
Mascarpone
Garlic
Salt
Black Pepper
Olive Oil
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Serves
4
Fennel
Artichoke Heart
Lemon
Tagliatelle
Courgette
Mascarpone
Garlic
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut your fennel into thin slices. Add a splash of olive oil to a pan and add the fennel. Cook over a low to medium heat until very soft and tender. This will take about 15 minutes.
Step 2.
Add grated courgette and stir it around. Once it is beginning to brown, add your artichokes and sliced garlic cloves. Mix them around. After about 30 seconds, add a heaped tablespoon of mascarpone. Stir it in.
Step 3.
Get your pasta cooking.
Step 4.
Add about 150ml of the starchy pasta water to the sauce and beat it in. Add the juice and zest of a lemon. Grate in a generous amount of pepper, add some salt and mix everything in.
Step 5.
Once the pasta is cooked, add it to the sauce. Fold everything in and serve it up. Garnish with fennel fronds and tuck in! Enjoy!
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