Fennel and Feta Linguine

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200g/7oz linguine
• 1 fennel
• 1 banana shallot
• 2 tbsp olive oil
• 15 basil
• 100g/3½oz feta

Also mentioned in the method: pasta

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, cook the linguine until al dente, about 9 to 11 minutes, then drain, reserving a splash of the cooking water.

2. Trim the fennel, cut it in half, remove the core and thinly slice it. Peel and thinly slice the banana shallot. Tear the basil leaves into rough pieces.

3. Heat the olive oil in a large skillet over medium heat. Add the shallot and fennel and cook, stirring occasionally, for 10 to 12 minutes until soft and lightly golden.

4. Add the torn basil to the skillet and stir for 1 minute until just wilted.

5. Add the drained linguine and the splash of reserved cooking water to the skillet and toss everything together over low heat for 2 minutes.

6. Crumble the feta over the pasta, toss gently to combine, and serve warm.