Pasta with Fennel and Lemon

Prepare the ingredients. This is what awaits on your plate - prepare the ingredients in advance so the work goes smoothly.

Boil the water. Bring water (or stock if you have it) to a boil in a pot or kettle.

Prepare the basil. Strip the basil leaves from the stems and cut the leaves into thin strips.

Slice the fennel. Halve the fennel, carefully remove the core and slice it thinly.

Cook the pasta with fennel. Place the pasta, fennel and basil stems in a saucepan. Pour in hot water, add bouillon (or stock if you have it), and grate in the garlic. Cook over medium heat for 8-10 minutes, until the pasta is tender and the liquid has reduced by approximately 90%.

Prepare the lemon-cheese pesto. Meanwhile, in a small bowl grate the garlic, optionally the lemon zest (if you have an organic lemon) and the Parmesan. Add the olive oil and the chopped basil leaves and mix.

Season the pasta. Divide the pasta among deep plates or bowls, pour over the prepared pesto and grate more cheese on top. If you like, add freshly ground pepper.

Serve. Serve.