Pink Lady® Apples | Kenya

Cook the pasta according to the pack instructions. Drain, rinse well under cold water, drain again and leave to cool.
Finely slice the Pink Lady apples and fennel (use a mandolin if you have one) and sprinkle over the lemon juice to prevent it from browning.
Mix the honey, mustard and olive oil together to create a dressing. Add the chopped herbs.
Transfer the pasta, Pink Lady apples and fennel to a serving bowl and toss together gently. Pour over the dressing and toss again to make sure everything is well coated.
Lastly, add the toasted pine nuts and the pecorino shavings and serve!

Pink Lady® apple and fennel pasta salad