This tasty and filling pasta dish can’t fail to make you feel good this January. Serves 1 Ingredients Olive oil, for cooking 1 small fennel bulb, finely sliced 2 tbsp frozen peas 75g wholemeal spaghetti 6-7 mint leaves 6-7 flay parsley leaves 2 tbsp grated parmesan Sea salt and black pepper Method 1. Heat a little olive in a pan, add the sliced fennel and cook 4-5 minutes, until softened. Add the peas and cook for another 1-2 minutes. 2. Bring a pan of salted water to the boil, add the pasta and cook for 8-9 minutes, or until al dente. 3. Drain well, add the fennel and peas and stir thoroughly. Tear in the mint and parsley leaves and I tbsp of the parmesan, season with salt and pepper, and stir thoroughly again. Serve topped with the remaining parmesan.