Pasta with Peas and Fennel Recipe

Ingredients : Serves 4

150 ml/0.25 pt olive oil 400 g/14 oz fennel bulbs, diced 4 leeks, white parts only, finely chopped 150 ml/0.25 pt water 100 g/4 oz shelled peas Salt and freshly ground black pepper 400 g/14 oz pasta shapes 50 g/2 oz/0.5 cup Parmesan cheese, freshly grated

Method : Heat the oil in a pan and fry (saute) the fennel and leeks for about 2 minutes. Add the water, bring to the boil, cover and simmer gently for 20 minutes. Add the peas and season with salt and pepper. Uncover and simmer for 10 minutes until the peas are tender. Meanwhile, bring a large pan of salted water to the boil, add the pasta and simmer for about 10 minutes until the pasta is just cooked. Drain well, then toss in the sauce and serve sprinkled with the Parmesan.