FARFALLE WITH FENNEL, CREAM AND HERBS

1
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

Rating:

★★★★★ 1 vote

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

How to Make FARFALLE WITH FENNEL, CREAM AND HERBS

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.

Printable Recipe Card

About FARFALLE WITH FENNEL, CREAM AND HERBS

Course/Dish: Pasta Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian



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