Pasta with peas, fennel, mint and parsley

Pasta with peas, fennel, mint and parsley

By
From
The Medicinal Chef: Healthy Every Day
Serves
1
Photographer
Martin Poole

Pasta, the ultimate quick-fix dinner, doesn’t have to be a no-no if you choose wholemeal and have it with nutrient-packed ingredients. This gorgeous dish is flavoursome and functional, and the compounds that deliver much of the aromatic flavour are the keys to its beneficial effects.

Ingredients

Quantity Ingredient
olive oil, for cooking
1 small fennel bulb, finely sliced
2 tablespoons frozen peas
75g wholemeal spaghetti
6-7 fresh mint leaves, chopped
1 sprig fresh parsley, chopped
2 tablespoons parmesan cheese, grated
sea salt
black pepper

Method

  1. Heat a little olive oil in a pan, add the sliced fennel and cook for 4–5 minutes, until softened. Add the peas and cook for another 1–2 minutes.
  2. Bring a pan of salted water to the boil, add the pasta and cook for 8–9 minutes, or until al dente (check the instructions on the packet).
  3. Drain well, add to the fennel and peas and stir thoroughly. Tear in the mint and parsley leaves and 1 tablespoon of the Parmesan, season with salt and pepper, and stir thoroughly again. Serve topped with the remaining Parmesan.

Good for:

  • Bloating, water retention

Star ingredient:

  • Fennel is an unsung hero, but it contains several essential oils that ease bloating by relaxing the gut wall and dispersing gas. It also contains a potent essential oil called anethol, which has anti-inflammatory properties.
Tags:
The Medicinal Chef
Healthy Every Day
Dale
Pinnock
health
healthy
diet
nutritious
nutrition
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