RIGATONI WITH PICKLED FENNEL AND PRESERVED LEMON
SERVES 4
400g rigatoni
2 tbs extra virgin olive oil, plus extra to drizzle
60g unsalted butter
25g finely chopped preserved lemon
1/4 cup (40g) toasted pine nuts
Juice of 1 lemon
100g haloumi, grated
PESTO
2 cups each firmly packed flat-leaf
parsley and coriander leaves
1/2 cup each loosely packed mint and chervil leaves
1 tbs firmly packed tarragon leaves
2 garlic cloves, crushed
1 cup (80g) finely grated parmesan
1 orange, zest finely grated, plus juice of 1/2 an orange
1/2 cup (80g) toasted pine nuts 200ml extra virgin olive oil
PICKLED FENNEL
300ml white wine vinegar
1 cup (220g) caster sugar
1 large bulb fennel, trimmed, finely chopped, fronds reserved
For the pickled fennel, place vinegar and sugar with 1 cup (250ml) of water in a saucepan and bring to the boil over high heat. Remove from the heat and allow to cool for 5 minutes. Place chopped fennel in pickling liquid and place in the fridge to cool completely. Remove fennel from pickling liquid and drain well before using.
For the pesto, place all ingredients in a food processor and whiz, scraping down the sides occasionally, until a paste forms. Add water, 1 tbs at a time, until you reach desired paste consistency. Season to taste and stir to combine. Set aside.
Bring a large saucepan of water to the boil over high heat. Add rigatoni and cook to packet instructions. Remove from heat and drain. Drizzle with olive oil and set aside until needed.
Heat a large frypan over high heat. Add butter and olive oil. When butter begins to foam, add preserved lemon, drained pickled fennel and pine nuts. Toss to combine. Add rigatoni, three-quarters of the pesto and lemon juice. Season and toss combine. Place pasta in a deep platter and drizzle with remaining pesto. Scatter over haloumi and fennel fronds to serve.