for 4 person

Spaghetti

½ tbsp	butter
500 g	fennel, fennel greens set aside, fennel quartered and cut crosswise into strips approx. 3 cm thick
1	apple, diced
¾ tsp	salt
a little	pepper
1 ½ dl	apple juice
350 g	spaghetti
	salted water, boiling
200 g	plain cottage cheese
1	organic lemon, use grated zest (set aside), 2 tbsp of juice

Crumble topping

2 tbsp	butter
2 tbsp	breadcrumbs
1 tbsp	sesame seeds
2 pinch	salt
a little	pepper

How it's done

Spaghetti

Warm the butter, sauté the fennel and apple for approx. 2 mins., season. Add the apple juice, cover and simmer for approx. 5 mins. so that they are still a little crunchy. Cook the spaghetti in boiling salted water until al dente, drain and return to the pan. Stir in the vegetables, cottage cheese, half the reserved fennel greens and the lemon juice.

Crumble topping

Warm the butter, toast the breadcrumbs and sesame seeds, stir over a medium heat for approx. 3 mins., season with the reserved lemon zest, salt and pepper. Plate up the spaghetti, top with the crumble and garnish with the remaining fennel greens.

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