Lemon, Fennel and Leek Pasta with Pistachios

Serves 2

About this recipe

Shop this recipe:

  • 2 tbsp Olive oil
  • 350g Fennel, sliced
  • 250g Leek, sliced
  • 4 cloves Garlic, sliced
  • 2 tsp Fennel seeds
  • 120g Wholegrain Linguine pasta (or gluten free alternative)
  • 200g Baby tomatoes, halved
  • 1 Lemon (juice and zest)
  • 30g Pistachios, chopped

Serving suggestion: add white crab meat or cannellini beans for added protein at the end


Add the garlic, fennel, leek and half the baby tomatoes to a sauté pan on medium heat with the olive oil and cook for 8-10 minutes until the ingredients have softened and coloured

Then add the fennel seeds cooking for another minute

Meanwhile, boil the pasta in salted boiling water for 6 minutes (or according to packet instructions) in a separate saucepan

Add the pasta and the rest of the tomatoes to the pan with the vegetables and stir for a minute

Remove from the heat and serve with pistachios and fennel fronds plus a squeeze and zest of lemon


View Lemon, Fennel and Leek Pasta with Pistachios

Prep time: 10 minutes

Cook time: 15 minutes

Print this Recipe

Dinner, Lunch, Dairy Free, Gluten Free, Vegan, Vegetarian

Share this page:


© Copyright 2021 The Doctor's Kitchen   |