Pork & fennel penne with lemon & garlic

Meat
30 Min
very easy
4 People
Rating starstarstarstarstar
Grain pasta tossed with sautéd green silverbeet leaves, lemon, garlic, olive oil and fennel pork.
1. Bring a saucepan of water to boil. Add pasta to cook for 10-12 minutes until al dente. Reserve 1/4 cup cooking water. Drain pasta and set aside.

2. Heat a frypan over medium-high heat with 1 tbsp olive oil. Add pork mince and 2 tsp fennel seeds. Slice onion and add to pan as you go. Cook for 6-8 minutes.

3. Crush 2 garlic cloves, thinly slice silverbeet leaves and add to pan. Cook for 3-4 minutes until silverbeet is wilted. Season with salt and pepper. Reduce pan to low heat.

4. Add thyme leaves, lemon zest, lemon juice and 2 tbsp olive oil to pan. Toss through drained pasta along with reserved cooking water. Season to taste with salt and pepper.

5. Divide pasta among plates. Trim and slice snow peas. Scatter on top.

NOTES
Serve with any leftover feta cheese if you have some.
When zesting the lemon, be sure to not zest the pith which is the white part of the rind. This can have a bitter taste.
No pork option - pork mince is replaced with chicken mince.
Grain pasta, 1 packet
Pork mince, 300g
Brown onion, 1
Silverbeet, 1 bunch
Thyme, 1 packet
Lemon, 1
Snow peas, 1/2 bag (125g) *

FROM YOUR PANTRY
Olive oil, salt, pepper, fennel seeds, garlic (2 cloves)