Heat the oil in a frying pan, add the fennel and garlic and cook gently for about 10 minutes until the fennel is soft and golden.
Add the wine to the pan and cook until reduced by half. Stir in the crème fraîche, lemon rind and juice and rocket and cook, stirring, until the rocket has wilted. Season to taste with salt and pepper.
Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water for 3–4 minutes, or according to the packet instructions, until al dente. Drain and return to the pan.
Stir the sauce into the cooked pasta and toss well. Season with freshly ground black pepper and serve immediately with the cheese.