Artichoke & Fennel Tagliatelle

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Step 1.

Cut your fennel into thin slices. Add a splash of olive oil to a pan and add the fennel. Cook over a low to medium heat until very soft and tender. This will take about 15 minutes.

Step 2.

Add grated courgette and stir it around. Once it is beginning to brown, add your artichokes and sliced garlic cloves. Mix them around. After about 30 seconds, add a heaped tablespoon of mascarpone. Stir it in.

Step 3.

Get your pasta cooking.

Step 4.

Add about 150ml of the starchy pasta water to the sauce and beat it in. Add the juice and zest of a lemon. Grate in a generous amount of pepper, add some salt and mix everything in.

Step 5.

Once the pasta is cooked, add it to the sauce. Fold everything in and serve it up. Garnish with fennel fronds and tuck in! Enjoy!

Go heavy on that lemon zest to bring the kick.

1 Fennel
285g Artichoke Hearts
1 Lemon
500g Tagliatelle
1 Courgette
1 Heaped Tbsp Mascarpone
2 Cloves of Garlic
Olive Oil