Cut the fennel in half and remove the stalk. Make in boiling hot salted water in about five minutes. Drain on a colander, reserving about an eighth of a liter of cooking water.
Sauté drained fennel in hot oil in a large frying pan. Add fennel seeds. Stir through pepper, fennel water, salt and honey, add to fennel form and sauté for three min until tender.
Lightly roast walnuts in a frying pan without fat and form over the vegetables.
Serve with macaroni
Nutritional values: per unit about 330 calories, 24 g fat
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