Lovely rich dish lightened up with lemon, super tasty and flavourful.
I made this in winter and it instantly made me feel summery, roll on sunshine!
You will need
- 250 grams pork mince
- 1 leek
- 1/2 courgette
- 1 tsp fennel seeds
- 2 cloves garlic
- 1/2 cup of double cream (I’m not american but cup measurements when cooking are so much easier, get yourself a set!)
- zest of 1 lemon
- butter and oil to fry
- 1 tsp white pepper
- tender stem broccoli and parmesan to serve (optional)
Firstly wash and finely chop up the leek and use a vegetable peeler to make lots of long ribbons of courgette. (any extra that you cant peel just thinly slice with a knife)
Heat oil and butter in a large pan and fry leeks on low for 10 minutes until soft (you may wish to use a lid) and then add the pork and cook for a further 10 minutes.
Add courgette and cook for a further 3 mins and boil water to cook spaghetti.
Put fennel seeds and garlic into pestle and mortar and bash up into a paste. Put spaghetti onto cook according to pack instructions or until soft.
Pour cream into pestle and mortar and then add 1/4 cup of the pasta water, mix and add all to the pan of meat and let bubble away for a couple of minutes.
Stir through spaghetti and a little more pasta water if needed and cook for another couple of minutes. Season with the pepper and sprinkle over the lemon zest. Mix all together and serve with broccoli and grated parmesan.