Wash and cut the fennel bulbs into quarters. Add garlic slices, a lemon cut into quarters and sliced the red onion, add olive oil
Place all of them into an ovenproof dish and roast on 180 for half an hour.
On a separate metal tray place your walnuts and toast for a few minutes, checking not to burn them!
Use any leftover pasta or cook about two handfuls of dried with lots of salt and a dash of oil.
Place all together in a dish and squeeze the remaining lemon half over and toss a little oil over the top, season with a bit of salt and pepper and serve warm with a sprinkling of parsley on top.