Lemon & Garlic Pepperoni Pasta – Kilted Chef

Ingredients

• 1 oz box medium pasta shells cooked al dente. Reserve 3/4 cup pasta water.
• 2 tbsp extra-virgin olive oil,
• 6 oz Chris Bothers pepperoni, thinly sliced,
• 3 garlic cloves, thinly sliced
• 1 tsp fennel seeds, cracked or chopped
• Pinch of red-pepper flakes
• 1 tbsp tomato paste
• ½ zested lemon
• ½ cup fresh basil
• Salt pepper to taste
• ¼ parmesan cheese