Vegetarian pasta with peas, fennel, mint and parsley recipe

Heat a little olive oil in a pan, add the sliced fennel and cook for four to five minutes, until softened. Add the peas and cook for another one to two minutes.

Bring a pan of salted water to the boil, add the pasta and cook for eight to nine minutes, or until al dente (check the instructions on the packet).

Drain well, add to the fennel and peas and stir thoroughly. Tear in the mint and parsley leaves and one tablespoon of the Parmesan, season with salt and pepper, and stir thoroughly again. Serve topped with the remaining Parmesan.Recipe, The Medicinal Chef Healthy Every Day by Dale Pinnock (Quadrille)