Serves: 6
Prep: 20 mins
Cook: 30 mins
Prep: 20 mins
Cook: 30 mins
This roasted fennel fettuccine with asparagus and broad beans recipe is the perfect comfort dish that is sure to wow the family.
Ingredients:
- 2 fennel bulbs, finely sliced, fronds reserved
- 200g speck, diced
- 1/3 cup extra-virgin olive oil
- 1 bulb garlic, cloves separated
- 500g fettuccine
- 2 cups frozen broad beans, blanched, peeled
- 1 bunch asparagus, peeled into ribbons
- 1 cup grated pecorino, plus extra to serve
- 2 tbsp lemon juice
- 2 tsp finely grated lemon zest
How to make the roasted fennel fettuccine with asparagus and broad beans
- Preheat oven to 180°C.
- In a large baking dish, combine fennel, speck, half the oil and garlic. Season. Roast 25-30 mins until tender and golden. Squeeze garlic from skins onto vegetables.
- In a large saucepan of boiling salted water, cook pasta 10 mins until tender. Drain. Return to pan.
- Toss vegetable mixture with pasta, beans, asparagus, pecorino, remaining oil, lemon juice and zest. Season to taste. Serve topped with extra pecorino and fennel fronds.
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