Fennel Sundried Tomato Pasta with Rocket and Pear Salad

Steps

1. a medium pot of salted water to the boil.
2. Add pasta to pot of boiling water and cook for about 14 minutes, until tender. Reserve 1 cup of pasta water then drain well and return to pot with a drizzle of olive oil to prevent sticking.
3. Heat a drizzle of oil in a large fry-pan on medium-high heat. Add fennel and cook for about 4 minutes, until tender and starting to caramelise. Reduce heat to medium, add garlic and sundried tomato paste and cook for about 1 minute, until fragrant.
4. Reduce pan heat to low-medium, add chopped tomatoes, capers and reserved pasta water and simmer for about 5 minutes, until sauce has thickened slightly. Stir through courgette, balsamic vinegar and brown sugar. Season to taste with salt and pepper.
5. While fennel sauce cooks, prepare the salad. Add mustard, honey, oil and vinegar to a medium bowl and whisk with a fork to combine. Cut pear into quarters (discard core) then slice into 0.5cm-thick slices. Shave Parmesan and set aside.
6. Add cooked, drained pasta to pan with fennel and sundried tomato sauce, toss to combine and season to taste with salt and pepper. Add pear, Parmesan and rocket leaves to bowl with dressing, toss to combine and season to taste with salt and pepper.
7. divide fennel and sundried tomato pasta between bowls. Top with rocket and pear salad and a sprinkle of walnuts.