Name: Preserved lemon, baby fennel and green olive pasta salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 250g dried fusilli pasta; 125.00 ml frozen peas; 36.40 gm extra virgin olive oil; 1/2 small garlic clove, crushed; 1 tsp finely grated orange rind; 21.00 gm orange juice; 1 baby fennel, trimmed, thinly sliced lengthways (fronds reserved); 82.50 ml pitted Sicilian olives; 4 red radishes, thinly sliced; 20.00 ml thinly sliced preserved lemon rind

Preserved lemon, baby fennel and green olive pasta salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Try this quick and flavorful pasta salad, perfect with Moroccan-inspired meats.

Ingredients:

250g dried fusilli pasta
125.00 ml frozen peas
36.40 gm extra virgin olive oil
1/2 small garlic clove, crushed
1 tsp finely grated orange rind
21.00 gm orange juice
1 baby fennel, trimmed, thinly sliced lengthways (fronds reserved)
82.50 ml pitted Sicilian olives
4 red radishes, thinly sliced
20.00 ml thinly sliced preserved lemon rind

Instructions:

Prepare the pasta as per package instructions, adding peas for the final 3 minutes of cooking time. Drain the pasta, then rinse in cold water and drain thoroughly.
In a small bowl, mix together the oil, garlic, lemon zest, and lemon juice. Season with salt and pepper to taste.
Transfer the pasta mixture to a spacious serving bowl. Combine with fennel, olives, radishes, 3/4 of the preserved lemon, and half of the reserved fennel fronds. Drizzle with dressing and mix well. Garnish with the remaining preserved lemon and fennel fronds before serving.

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