FARFALLE WITH FENNEL, CREAM AND HERBS

Ellen Bales

By
@Starwriter

Found this elegant dish in a cookbook and it caught my eye. Well, anything that has heavy cream in it has definitely got my attention! The herb combination promises a lot of flavor, too. This could be a side dish or even the main vegetarian meal.
Recipe & photo: Pasta Revolution Cookbook


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Rating:

Comments:

Serves:

4-6

Prep:

30 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

3 Tbsp
unsalted butter
2
fennel bulbs, fronds chopped, stalks discarded, bulbs halved, cored, and sliced thin
8
scallions, white parts minced, green parts sliced thin
salt and pepper
2 c
heavy cream
1 lb
farfalle
1/4 c
minced fresh tarragon or mint

Directions Step-By-Step

1
In a large non-stick skillet, melt butter over medium heat. Add the fennel bulbs and 1/2 tsp. salt. Cook until soft and golden, about 20 minutes.
2
Stir in the scallion white parts and cook until fragrant, about 30 seconds. Add the cream and simmer about 8 minutes, until thickened.
3
While fennel bulbs are cooking, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 Tbsp. salt. Cook, stirring often, until al dente, about 6 to 7 minutes.
4
Reserve about 1/2 cup cooking water, then drain pasta and return it to the pot. Add the sauce, fennel fronds, scallion greens, and tarragon (or mint); toss to combine. Season with salt and pepper to taste. Add reserved cooking water to adjust consistency as needed. Serve hot.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy