Fennel & Dill Pasta

Everyone loves pasta. I can easily put a pasta dish on the menu every week without hearing any complaints.


Heat some olive oil in a heavy skillet. Gently fry the garlic, fennel, fennel seeds and chilli for 4 minutes. Add the vinegar and half of the dill. Season with pepper and salt. Cook the pasta al dente and drain. Add the pasta to the sauce and mix well. Add more olive oil if needed. Spoon the pasta in deep plates. Top with the crushed pistachio. Finish with the remaining dill.


Pistachio Nuts, Crushed 2 Tbsp
Fennel Seeds 1 Tbsp
Vinegar 1 Tbsp
Green Chilli, Chopped 2 Tbsp
Garlic Cloves, Chopped 2
Fennel, Finely Sliced 1
Fresh Pasta 1,4 Lb (650 G)
Olive Oil
Fresh Dill, Chopped 2 Handfuls

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