This tasty and filling┬ápasta dish can’t fail to make you feel good this January.

Serves 1

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

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.