Creamy Spring Vegetables with Curly Fettuccine

Method

1. In a pot of boiling salted water, cook pasta 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. Serve and enjoy with family and friends!