Pasta with Peas and Fennel Recipe

Ingredients : Serves 4

150 ml/0.25 pt olive oil
400 g/14 oz fennel bulbs, diced
4 leeks, white parts only, finely chopped

150 ml/0.25 pt water
100 g/4 oz shelled peas
Salt and freshly ground black pepper

400 g/14 oz pasta shapes
50 g/2 oz/0.5 cup Parmesan cheese, freshly grated

Method :

Heat the oil in a pan and fry (saute) the fennel and leeks for about 2 minutes. Add the water, bring to the boil, cover and simmer gently for 20 minutes. Add the peas and season with salt and pepper. Uncover and simmer for 10 minutes until the peas are tender. Meanwhile, bring a large pan of salted water to the boil, add the pasta and simmer for about 10 minutes until the pasta is just cooked. Drain well, then toss in the sauce and serve sprinkled with the Parmesan.