Serves: 6
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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