What if... Dinner on the Balcony Looked This Good?

📸 This is the oldest photo on my phone, taken on **July 2, 2024**, featuring a simple yet delicious **vegan pasta pesto with air-fried cherry tomatoes** 🍝🍅. Almost a year ago, I think I made this for a cozy balcony dinner with my friend **Martin**—though memories fade, the flavors remain unforgettable!  

The **pesto** is made from **peppery arugula 🌿, roasted sunflower seeds 🌻, garlic 🧄, lemon juice 🍋, vegan pecorino 🧀, and mild olive oil**. Fun fact: **Pesto originates from Genoa, Italy 🇮🇹, dating back to Roman times!** Traditionally, it’s made with basil and pine nuts, but this Swedish twist with arugula and sunflower seeds is just as rich and vibrant! 🌱  

And those **tomatoes?** Tossed in olive oil, salt, and **fennel seeds** before getting crispy in the air fryer. **Did you know that fennel seeds enhance the natural sweetness of tomatoes?** It’s a game-changer! ✨  

All served on a **stunning Bordallo Pinheiro cabbage leaf plate** 🥬—a **Portuguese ceramic brand** known for its nature-inspired, whimsical tableware. Founded in **1884 by artist Rafael Bordallo Pinheiro**, these handcrafted pieces bring elegance and playfulness to any meal! 🎨  

✨ **Who knew a simple plate of pasta could hold so much history and flavor?** Let’s talk **food, memories, and traditions**—what’s your go-to comfort dish? Let me know in the comments! ⬇️  

#veganmat  

#matlagningstips  

#balkongliv  

#plantbasedmeals  

#homemadecooking  

#simpleingredients  

#midweekdinner  

#italianinspired  

#kitchenstories  

#eatrealfood  

 

Vegan Fennel Pasta

Ingredients

- 1 tbsp olive oil, plus extra for drizzling

- 1 tsp fennel seeds

- 2 small garlic cloves, 1 minced, 1 thinly sliced

- 1 lemon, zest and juice

- 1 fennel bulb, thinly sliced, fronds reserved

- 150g spaghetti (ensure it's vegan-friendly)

- ½ pack flat-leaf parsley, chopped

- Vegan parmesan, for serving (optional)

### Method

**STEP 1**  

In a frying pan, heat the olive oil over medium heat. Add the fennel seeds and cook until they start to crackle. Stir in the minced and sliced garlic, cooking for about a minute until fragrant. Add the lemon zest and half of the sliced fennel. Cook for 10-12 minutes or until the fennel becomes tender.

**STEP 2**  

While the fennel is cooking, bring a pot of salted water to a boil and cook the spaghetti according to the package directions, but for 1 minute less for a firm bite. Using tongs, transfer the pasta directly into the frying pan, adding a splash of the pasta cooking water. Turn the heat up to high and toss everything together. Stir in the remaining fennel slices, chopped parsley, and lemon juice. Season with salt and pepper, then divide the pasta between two plates.

**STEP 3**  

Garnish with the reserved fennel fronds, an extra drizzle of olive oil, and a sprinkle of vegan parmesan if you wish.

Enjoy your flavorful vegan pasta dish!

Salad: White bean salad

 1 lemon

400g cherry tomatoes

3 tbsp olive oil

1 tbsp fennel seeds

1 tbsp maple syrup

pinch of sea salt

400g White beans - about a jar

0,5 dl aioli

Oven 200C

zest lemon, and put in bowl with all the other ingredients except beans, mix to coat, put in oven proof bowl or pan, roast for 15 minuter or until slightly charred, add beans, roast for another 10 min, serve with aioli.che