Peppy PLATES

These vibrant, vege-centric plates of goodness are packed full of bold flavours

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Harissa fennel rigatoni

SERVES 2 TAKES 30 MINUTES

• 30g pumpkin seeds (pepitas)
• 1 large fennel bulb (see tip)
• 200-250g rigatoni or tortiglioni pasta (depending on how hungry you are)
• 3 tablespoons olive oil, plus extra for drizzling
• 3 garlic cloves
• 250g cherry tomatoes
• Handful of dill or parsley
• 1 lemon
• 2-3 tablespoons harissa (depending on how spicy you like it)
• 30g Parmesan, pecorino or vege alternative (optional)
• Sea salt, freshly ground black pepper

1 Toast the pumpkin seeds over medium heat until they start popping. Remove from heat, sprinkle with salt and set aside.

2 Put a large saucepan of While the water is heating up, very finely slice the fennel bulb, picking off the green fronds for later.

3 Drop the pasta into the boiling water and cook for 1 minute less than the packet instructions.

4 Meanwhile, heat the olive a frying pan over high heat. Add the sliced fennel, along with a pinch of salt, and fry, stirring occasionally, for 5 minutes or until the fennel is just softened and starting to caramelise.

5 Finely slice garlic and cut the cherry tomatoes in half.