Slice the fennel thinly and place it in a bowl. Remove the seeds from half of the pomegranate and add them to the vegetables.

Wash the apple, remove the core, and cut it into thin strips, leaving the skin on. Drizzle the ingredients with a little lemon juice.

Meanwhile, cook the fusilli, drain, and add them to a bowl. Pour over the extra-virgin olive oil and toss well.

Grate a little fresh ginger, add salt and white pepper to taste, let it rest for a few minutes, then serve.

Enjoy your meal!