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
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.
Stir in the scallion white parts and cook until fragrant, about 30 seconds. Add the cream and simmer about 8 minutes, until thickened.
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.
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.