Flavored fennel pasta

INGREDIENTS

• 1 tsp black pepper
• 2 tsp salt
• 1 tbsp olive oil
• 1 tsp fennel seeds
• 2 cloves of garlic
• 1 lemon
• 1 fennel bulbs
• 5 oz spaghetti
• 1 half pack parsley
• 1 oz parmesan cheese

TOOLS

• 1 potato’s peeler
• 1 knife
• 1 mortar
• 1 zester
• 1 squeezer
• 1 wooden spoon
• 1 frying pan
• 1 saucepan
• 1 colander
• 2 bowls

Peel garlic.

Crush 1 clove of garlic using a mortar. Slice the other garlic clove finely.

Zest the lemon.

Squeeze zested lemon using a squeezer.

Cut the fennel bulbs and chop its leaves finely. Chop the parsley.

Shave the parmesan cheese using a potatoes peeler.

Put olive oil in frying pan and heat. Add fennel seeds, crushed garlic and sliced garlic. Cook for 1 minute. Add lemon zest and half of fennel bulb slices to frying pan. Cook for an additional 11 minutes and turn the heat off.

Put 6 cups of water in a saucepan and add 1 tsp of salt. Boil for 4 minutes.

Put spaghetti in boiling water and cook.

Turn the heat off the saucepan after 8-10 minutes to get cooked spaghetti.

Set aside 1 cup of spaghetti water.

Drain cooked spaghetti in a colander.

Add 1 cup of spaghetti water to a frying pan with the spaghetti and bring to a boil over high heat. Season with 1 tsp salt and 1 tsp pepper, and add the fennel bulb slices, lemon juice, and chopped parsley. Cook for 1 minute more, stirring with a wooden spoon, before removing from the heat. Before serving, sprinkle with shaved parmesan cheese.

It’s ready to be served !