for 2 person

Pasta

300 g	fresh pasta (e.g. Tagliatelle)
	salted water, boiling

Breadcrumbs

1 tbsp	olive oil
2	garlic cloves, squeezed
4 tbsp	panko breadcrumbs or regular breadcrumbs

Fennel

2 tbsp	olive oil
1	fennel, thinly sliced
1	organic lemon, grated zest and the juice
¼ tsp	salt
a little	pepper

How it's done

Pasta

Cook the pasta in boiling salted water until just al dente. Set aside 100 ml of cooking water, drain the pasta.

Breadcrumbs

Heat the oil in a frying pan, add the garlic, sauté briefly. Add the breadcrumbs, toast for approx. 3 mins., remove and set aside.

Fennel

Heat the oil in the same frying pan, add the fennel, stir fry for approx. 10 mins. Add the lemon zest and juice, season, simmer for approx. 1 min. Add the pasta and reserved cooking water, mix and heat gently. Mix in the reserved breadcrumbs.

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