Lobster and Devonshire Crab Tortelloni with Fennel Butter
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Feeds 1 - 2 people 
Prep time 5m
Cook time 5m
Description
- 250g lobster and Devonshire crab tortelloni
- 1-2 bulbs baby fennel, finely sliced
- 50g butter
- A squeeze of lemon juice
- 1 tablespoon chives, finely chopped
- Cook the pasta in boiling salted water for 2 minutes.
- In a frying pan, melt the butter and gently cook the fennel until soft - around 10 minutes.
- Add a squeeze of lemon juice and a splash of pasta water followed by the pasta.
- Shake and stir the pan to emulsify the sauce.
- Serve immediately scattered with the chives.
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Ingredients you will need
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Baby Fennel, x 3 Bunches£16.95More delicate than the larger bulbs of fennel, these baby fennel bulbs have a lot to offer.The tender bulbs and stalks can be used raw in salads, adding crunch and a fresh aniseed flavour. They are also delicious cooked, adding flavour and texture to a dish,try them braised alongside mackerel or roa...Out of stock -
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