for 2 person

Pasta

250 g	Fine Food Pici
	salted water, boiling

Sauce

50 g	pine nuts
1 tsp	fennel seeds, crushed
½ tsp	caraway seeds, crushed
2 tbsp	olive oil
400 g	fennel with greens, cut into thin strips, reserving a little of the green parts
1	organic lemon, grated zest and 3 tbsp of juice
2 ½ dl	full cream
¼ tsp	salt
a little	pepper
3 tbsp	Pecorino, coarsely grated
a little	chilli flakes (e.g. Fine Food Chile Chipotle)

How it's done

Pasta

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

Sauce

Toast the pine nuts in a frying pan without any oil, remove and set aside. Toast the fennel seeds and caraway seeds in the same pan for approx. 2 mins. Add the oil and fennel, sauté for approx. 5 mins. Add the reserved cooking water, lemon zest and juice. Pour in the cream, simmer for approx. 5 mins., add the reserved pine nuts, simmer for approx. 5 mins., season. Add the pasta, mix and plate up. Sprinkle the pecorino and chilli flakes on top.

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