Beetroot Fettucine with Pear And Fennel
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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