Pasta with fennel, rocket and lemon from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • janiceian_vuzaag on June 01, 2026

    Great flavour. We used an ancient grain fusilli type pasta which worked well and less messy to eat.

  • eefzter on February 07, 2025

    This is my favorite recipe in this book. I learned to eat fennel thanks to this recipe.

  • CallieMightCook on April 13, 2024

    I've made this recipe twice now. Very easy to make and tastes very good. I did find the fennel flavour does not tend to be very strong - more of a hint, so I could probably use a bit more.

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