Serving amount:
  • Italian spiced pork mince
  • 1 fettucine packet*
  • 1 fennel*
  • 1 lemon
  • 1 zucchini
  • 1 brown onion
  • 1 garlic clove*
  • 1 parsley bunch

Pantry staples: Cooking oil, salt, pepper, olive oil or butter 

Allergens: Wheat, gluten, sulphite, garlic, onion

Specialised equipment: Strainer 

Chef's note: Fennel comes in many shapes and sizes due to seasonality. Use as much or as little of the fennel as you would like. Keep in mind that when it is cooked, it will shrink a bit. 

* Use half of the pasta and fennel provided. 

* Garlic is to be split across other dishes so please read each recipe carefully. 


1. Prepare the ingredients

Always read the recipe in full before you begin. Wash the vegetables. Thinly slice the fennel* bulb, pick the fronds and thinly slice the green tops. Thinly slice 1 garlic clove* per 2 people, onion and zucchini. Cut the lemon into wedges. Pick some parsley leaves. 

2. Cook the mince 

Heat a splash of oil in a frying pan over medium heat. Add the pork mince for 5 minutes, breaking up the mince, or until the pork is browned. Add the onion for 2 minutes or until it starts to turn translucent. 

3. Add the fennel bulb 

Add the garlic and half of the fennel bulb to the mince and cook for 2 minutes or until the fennel starts to soften. Add the zucchini and cook for 3 minutes or until soft. Remove from heat and stir through half of the parsley leaves. 

4. Cook the pasta 

Bring a saucepan of salted water to the boil. Add the fettuccine* and cook for 3 minutes or until al dente (still a little firm when bitten). Drain and set aside. 

5. Make the fennel salad 

Meanwhile, mix the fennel tops, fronds, remaining fennel bulb, remaining parsley and some of the lemon juice. 

6. Combine the pasta 

Add the drained pasta to the frying pan. Season with salt, pepper and olive oil or butter. 

7. To serve 

Divide the pasta and fennel salad between serving plates. Serve with any remaining lemon wedges.