farfalle with fennel, cream and herbs

Name: FARFALLE WITH FENNEL, CREAM AND HERBS
Prep time: 30 min
Cook time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 3 tablespoon(s) 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 cup(s) heavy cream; 1 pound(s) farfalle; 1/4 cup(s) minced fresh tarragon or mint

(1 RATING)

21 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Nov 16, 2013

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

Rate

prep time 30 Min

cook time 10 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

3 tablespoons 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 cups heavy cream
1 pound farfalle
1/4 cup minced fresh tarragon or mint

How To Make farfalle with fennel, cream and herbs

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.

Step 2

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