Pasta with smoked chopsticks, fennel and lemon

Ingredients for Pasta with smoked chopsticks, fennel and lemon

Instructions for Pasta with smoked chopsticks, fennel and lemon

To prepare the Pasta with smoked chopsticks, fennel and lemon recipe, please follow these instructions:

Pick the stone bite fillets into smaller pieces. Cut lemon peel away so that the meatbone is blotted. Cut the lemon loosely between the barriers with a sharp little knife. Cut the individual lemon boats into smaller pieces. Hold the lemon over a bowl to collect the juice. Press the hull over the bowl. Cut the fennel very thinly. Mix with lemon juice.

Lun olive oil in a saute pan. Turn the birch, pebbles, fennel and lemon boats in and warm it all up.

Boil the pasta as described on the package. Leave it dripping. Turn it into the sauce. Distribute the roots in this. Cut fenneloppe and come on top.