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Dinner tonight? Watercress, fennel and prawn pasta

by Sarah Randell

Serves: 6

The sun has got his hat on at last... Time to banish those comforting casseroles, roasts and puds and get cooking some lighter spring-like dishes. We're going to start with this midweek winner.


  • 1 head of fennel, trimmed
  • 25g butter
  • 1 tsp fennel seeds
  • 3 tbsp Pernod (optional)
  • 450g gigli or similar dried pasta
  • 1 x 300ml pot crème fraîche
  • 3 x 225g bags frozen raw peeled king prawns, defrosted
  • 1 x 75g bag baby-leaf watercress
  • 2 tbsp chopped dill


  1. Finely chop the fennel. Melt the butter in a frying pan. Add the fennel and seeds; soften, covered, for 6-8 minutes.
  2. Heat a pan of water for the pasta. Add the Pernod, if using, to the fennel, and bubble, uncovered, for 1 minute. Cook the pasta according to pack instructions.
  3. Add the crème fraîche and prawns to the fennel and stir over the heat for 3-4 minutes; season.
  4. Roughly chop the watercress; toss with the hot, drained pasta, sauce and dill.


Keep herbs fresh in the fridge by wrapping them in damp kitchen paper.

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