2. Heat a frypan over medium-high heat with 2 tbsp olive oil. Peel and slice onions and remove corn from cobs. Remove thyme leaves and chop rosemary leaves. Add to pan as you go. Cook for 10-12 minutes, or until onion is caramelised and corn is charred.
3. Reduce frypan heat to medium. Add 50g butter. Cook until it froths and starts to smell nutty. Remove from heat.
4. Grate the zucchini into drained pasta. Fold together with corn and onions. Add more olive oil if needed to loosen. Season to taste with salt and pepper.
5. 5. Make THE fennel salad
Thinly slice fennel bulb and pick the fronds. Slice celery and pear. Toss with 2 tbsp olive oil and 1 1/2 tbsp white wine vinegar. Season with salt and pepper to taste.
6. Divide pasta between plates. Crumble over goats cheese and serve with fennel salad.
You will only need 400g of the 500g of pasta for this dish.
The term “al dente” describes pasta that has been cooked to be firm to the bite.
Gluten Friendly option - replacement is GF pasta Cook according to packet instructions.
red onion 1/2 *
brown onion 1
corn cobs 2
thyme 1/2 packet *
rosemary 1 sprig
celery 2 sticks
goats cheese 1 block
white wine vinegar 1 1/2 tbsp
from your pantry: olive oil, salt, pepper & butter