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
prep time30 Min
cook time10 Min
Ingredients For farfalle with fennel, cream and herbs
scallions, white parts minced, green parts sliced thin
salt and pepper
minced fresh tarragon or mint
How To Make farfalle with fennel, cream and herbs
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.
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