Beetroot Fettucine with Pear And Fennel

Beetroot Fettucine with Pear And Fennel

Ingredients

1 400g Packet Pasta Reggio Beetroot Fettucine 

1 Pear 

1 head of Fennel 

2 tbs Extra Virgin Olive Oil 

1/2 Lemon (Juiced)

 

Method

 

  •  Slice up the pear and fennel in matchstick sizes.
  •  In a large pot of boiling salted water cook your beetroot fettuccine, slightly undercook the pasta
  • In a frying pan heat up the extra virgin olive oil, once your pasta is cooked add it to the frying pan and continually toss it until the oil turns creamy 
  •  In a large bowl add your pasta, pear and fennel and toss together, add in your lemon juice 
  • Plate up and enjoy

 

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