Ingredients

Method

  1. In a pot of boiling salted water, cook curly fettuccine as per packet directions.
  2. Meanwhile, toast sunflower seeds in a small fry pan without oil until they are golden brown. Set aside.
  3. For the sauce, heat a large fry pan over low heat, add olive oil and garlic and sauté for 20 seconds.
  4. Stir in leek and fennel, and sweat on medium-low heat until vegetables start to soften.
  5. Turn up the heat to medium and pour in stock. Let it simmer for 5 minutes.
  6. Add cream, spinach and frozen peas, stir to combine. Simmer for 5-10 minutes until the sauce has reduced by about half.
  7. Finally stir in grated parmesan to thicken the sauce.
  8. Season with salt and pepper to taste.
  9. Serve with a generous sprinkle of toasted sunflower seeds, garnish with torn up fennel fronds, and if desired, extra parmesan on top.
  10. Enjoy with family and friends as a light lunch or springtime dinner.