Simple Spaghetti
with Fennel & Lemon Ricotta Sauce
Adding a little pinch more of this or a dash more of that is the difference between a good dish and a great dish, so take time to work out what flavours are missing and adjust your seasoning to taste. The flavours in tonight’s recipe are fresh, zesty and light so make sure you don’t overpower them by adding too much salt or pepper - slowly does it!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
40
Pea Shoots
1
Echalion Shallot
200
Spaghetti
10
Flat Leaf Parsley
1
Fennel
1
Garlic Clove
½
Red Chilli
12
Balsamic Vinegar
(Contains Sulphites)
200
Ricotta Cheese
½
Lemon
125
Baby Spinach
25
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
40
Grated Hard Italian Style Cheese
Not included in your delivery
1
Olive Oil
Water
Nutritional information
Utensils
Instructions
Trim off any small leaves from the fennel and keep to one side. Cut the fennel in half lengthways through the root, remove the triangular root, then very thinly slice. Halve, peel and thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Zest the lemon, then cut in half. Halve the red chilli lengthways, deseed and finely chop. Roughly chop the parsley (stalks and all).
Put a large saucepan of water with a pinch of salt on to boil for the pasta. Heat a splash of oil in another large saucepan over medium-high heat. Add the sliced fennel and shallot and cook until softened, stirring frequently, 7-8 mins. Add the garlic, cook for 1 minute more, then add the water (see ingredients for amount). Bring to the boil, then remove from the heat.
Add the spaghetti to your pan of boiling water and cook for 11 mins. When cooked, drain in a colander and return to the pan with a drizzle of oil to stop it sticking together. In the meantime, shell the pistachios, then roughly chop.
When the pasta has 5 mins cooking time left, reheat the fennel mixture over medium heat. Add the baby spinach, stir through and cook until wilted, 3 mins. Stir in the ricotta, lemon zest and season with salt and pepper. Warm through (do not boil!), then remove from the heat. Taste and add lemon juice and red chilli to your liking.
Add the drained pasta to the sauce along with the parsley and three-quarters of the hard Italian cheese. Taste again and add more chilli, lemon juice and salt and pepper if it needs it. TIP:Seasoning is key in this dish, so taste, season with salt and pepper and taste again.
Mix together the balsamic vinegar and olive oil (see ingredients for amount) and drizzle over the watercress, tossing to combine. Serve the pasta in deep bowls with a sprinkling of remaining hard Italian cheese and the pistachios. Top with the fennel leaves and serve with the peashoot and baby leaf salad. Dig in!
