Linguine with Fennel & Lemon | Quick & Fresh

Thoroughly wash the fennel, remove the core, and slice or shave the bulbs into fine strips. Set aside the delicate fennel fronds for garnish. Peel the garlic cloves and slice them finely. Wash the organic lemon with hot water, finely grate the zest, and squeeze the juice from half a lemon.

Toast the pine nuts in a large non-stick pan without fat over medium heat for about 2 to 3 minutes until golden brown and fragrant. Then remove from the pan and leave to cool.

Bring a large pot of water with fine table salt to a boil. Add the linguine and cook al dente for approx. 8 to 10 minutes according to the package instructions. Before draining, ladle out about 100 ml of the starchy pasta water.