Fennel and asparagus pasta recipe | Fresh & Flavourful | TASTE

Ingredients

• 2 medium bulbs fennel, trimmed and thinly sliced
• sea salt and freshly ground black pepper, to taste
• 6 T olive oil
• 200 g mini asparagus
• 2 cups vegetable or chicken stock
• 2 cloves garlic, crushed
• 400 g linguine, cooked al dente
• 1 lemon, finely zested
• 60 g Grana Padano, grated
• wild rocket, a handful