Whole wheat pasta with fennel, orange and olives

Ingredients

For 1 serving

• Whole wheat pasta80 g
• Fennel200 g
• Fresh orange juice50 ml
• Orange zest2 g
• Black olives15 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: November – March

Method

1. Wash the fennel, trim the base and any damaged outer layers, set aside the green fronds and slice it thinly; zest the orange before squeezing it, if using the same one.
2. Heat the olive oil in a frying pan over medium heat, add the fennel with the orange juice and a pinch of salt, cover and braise for 12 minutes over medium-low heat, until tender and the juice has reduced.
3. Meanwhile bring a pan of water to the boil for the pasta, salt it once it boils and add the wholemeal pasta; cook for the time on the packet, usually 10–12 minutes, until al dente.
4. Add the black olives and orange zest to the fennel and warm for a minute.
5. Drain the pasta, keeping a small ladle of the cooking water, and toss it with the fennel for a minute, loosening if needed; finish with the chopped fronds and black pepper.