OK, so the image might not excite but this is a totally gorgeous, light, relaxing dish and is comforting and flavoursome. A perfect supper dish that is quick and easy to make and combines the lovely sweet, fried flavours of the fennel and shallot with tangy, salty earthiness of the feta.
What you need…
400g linguine (I use gluten-free as it’s lighter on my old tummy)
Splash of rapeseed oil
2 fennel bulbs, peeled and sliced
2 shallots, peeled and sliced
A generously large handful of basil leaves, torn
200g feta cheese
What to do…
Cook the pasta in a pan of boiling, salted water in accordance with the packet instructions – my takes around 12 minutes.
In a large saucepan, warm the oil over a moderate heat and then sauté the fennel and shallot until soft.
Scatter over the basil and crumble in the feta.
Once the pasta is cooked, drain and then tip into the shallot mixture. Stir thoroughly but gently, mixing all the ingredients together.
Enjoy this perfectly lovely supper, perhaps with a glass of cold, crisp white wine on the side. Simply delightful!
So very, very easy and it takes no time at all.