Carrot and Fennel Pasta

Main Ingredients:

• Spaghetti: 500 gr
• Oil: 2-4 tbsp
• Carrot: 2 cups, finely julienned
• Fennel stalk: 3 cups, chopped
• Fennel tops: 4 tbsp, chopped
• Fennel seed: 1 tbsp
• Lemon juice: 2 tbsp
• Ginger: 1 tbsp
• Pecan: 1/2 cup
• Black pepper
• Salt

Directions:
1. Saute carrots, fennel stalk and fennel tops with oil for a few minutes.
2. Add lemon juice and season with salt and pepper. Cover and simmer on medium heat until tender. Stir occasionally.
3. Add ginger, fennel seeds and pecan and mix well.
4. Meanwhile, cook the pasta in boiling salted water until al dente. Drain.
5. Mix pasta with some olive oil and serve with the carrot mixture.