Main Meals

Fennel-and-asparagus pasta

4 - 6
20 minutes
25 minutes
Wine/Spirit Pairing
Mulderbosch Sauvignon Blanc 2019

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  • 2 medium bulbs fennel, trimmed and thinly sliced
  • sea salt and freshly ground black pepper, to taste
  • 6 T olive oil
  • 200 g mini asparagus
  • 2 cups vegetable or chicken stock
  • 2 cloves garlic, crushed
  • 400 g linguine, cooked al dente
  • 1  lemon, finely zested
  • 60 g Grana Padano, grated
  • wild rocket, a handful

1. Moisten the fennel with 1–2 T oil. Flatten into a single layer on a grill pan. Grill until softened and starting to catch – it should take about 5 minutes, but turn halfway.
2. Remove the grilled fennel and set aside. Moisten the asparagus with 1 T oil, then place on the same grill pan. Grill for 3 minutes, or until just cooked and starting to catch. Season the grilled vegetables and add a little more oil.
3. Place the stock and garlic in a large saucepan and reduce by a quarter over a high heat. Add the drained, hot pasta and mix well. Add the lemon zest and half the cheese. Turn onto a serving dish.
4. Top with the grilled vegetables and scatter over the remaining cheese. Check the seasoning. Add a handful of rocket, a drizzle of oil and a twist or two of pepper. Serve immediately.

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Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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