To revisit this article, select My⁠ ⁠Account, then View saved stories. Pecorino Romano, finely grated (about 1½ cups), Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime. Learn how your comment data is processed. I also alternate between fennel and anise—really whatever the grocery has :). While the fennel cooks, bring a large pot of water to a rolling boil. Cook, tossing constantly, just until the shrimp turn pink, about 2 minutes. Was it really good? Add the lemon juice, season with salt and pepper, and serve immediately. Your email address will not be published. This Grilled Chicken with Fennel and Apricots from She Loves Biscotti is the perfect show-stopping dish to wow guests at your next BBQ. Top with the fennel fronds, extra olive oil and parmesan shavings, if you like. Regardless, the flavors pack a huge punch, with the brightness of the citrus and the umami of the anchovy. Stir in the fennel fronds and the reserved shrimp. Perfect combination of ingredients and I wouldn’t change a thing. I cut the recipe in half since I was only cooking for two people, but even with my large dutch oven I imagine the full recipe would have been a tight squeeze. Pingback: 17 Recipes to Satisfy Your Pasta Cravings | Noodle Recipes Advice. Thank you SO much! Reserve that pasta water! Use a wooden spoon to scrape up all the bits at the bottom of the pan. But that’s sort of how I cook pasta dishes around here. Thanks to its minimal ingredient list and easy prep, this pasta is quick to throw together for a date-night in, or even a busy weeknight dinner. Increase the heat to medium high, scatter the shrimp in the pan, and season with the salt. Meanwhile, add the pasta to the boiling water. Love this recipe! Restaurant recommendations you trust. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. This site uses Akismet to reduce spam. Preheat the oven to 180°C/350F/gas mark 4. Start by cutting off the fennel stems. Pingback: Seasonal Ingredients : September | HelloFresh UK Blog, Pingback: Cooking With Richard » Blog Archive » Fennel and kale tagliatelle, Pingback: Summer CSA week 3 (odd) | Suncrest Gardens Farm. I have a really wide pot with deep sides which was perfect for cooking the fennel. Once you get to the top part of the fennel, simply chop. Whole wheat pasta, homemade pasta (even chickpea pasta), dried pasta, you name it. Good Food Deal Chop and reserve 1/4 cup tender fennel fronds. Recipe from Good Food magazine, July 2017. I've made it so many times that I can't even keep count. Chile oil is available at Whole Foods and other grocery stores–or make your own by lightly heating a cup of olive oil with one tablespoon red pepper flakes. Add the lemon juice, season with salt and pepper, and serve immediately. Roast for another 15 minutes until soft. Cover pot to keep sauce warm and let sit until pasta is done. Season to taste with salt and pepper. Amazing!! And be sure to season really well. Over medium heat, add the butter to the skillet. * Percent Daily Values are based on a 2000 calorie diet. This fennel pasta is so perfect for weeknights, it’s creamy, comforting but not too heavy. Cook the pasta. Low fat and low calorie, this fennel spaghetti is a healthy vegetarian meal for two. Thanks! Add the sausage and use a wooden spoon to break up the sausage as it cooks. I don’t even want to know how many pounds of pasta I’ve consumed over the years. Yes, please!!! Toss the sliced fennel with a little bit of olive oil, salt, and pepper. This recipe is so delicious and full of flavor. This site uses Akismet to reduce spam. I live in WI so we  add cheese to everything ;).Â. Once the fettuccine pasta is cooked ‘al dente’ and drained I add the creamy fennel sauce to the pot and toss it through the pasta until it’s evenly coated. This one emphasizes the pasta. I have a huge soft spot for fennel and kale. The fronds are the feathery part of the fennel. I could also use more anchovies. Add cheese. I was frustrated by the description of how to cut the fennel, still not sure I did it according to the recipe, and I definitely could not fit all 3 large bulbs in one layer, but with a longer cook time and mixing often to make sure uncooked fennel parts made their way to the bottom of the pan I got some beautiful caramelization. Spinach fettuccine was the perfect choice for the pasta. I made a note to self to use juice of 1/2 a lemon instead of a full lemon next time (I squeezed the juice rather than used bottled lemon juice). Reserve the feathery fennel fronds and chop finely. Also, I accidentally used parmesan instead of pecorino, which would have been even better. Means a lot 🙂 And thanks for visiting! Cook the fettuccine according to packet instructions until al dente. © 2020 Condé Nast. You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTERESTto see more delicious food and what I’m getting up to. Continue to toss the pasta with the sauce and cheese until everything has nicely coated the pasta. Hi, I’m Laura! Please read my disclosure. If needed, add more pasta water to loosen the sauce up. Fennel. Add the garlic and red pepper flakes and continue to cook, stirring frequently, for another minute or two. I did not have mint and it was perfect the same for me. I think the lemon, orange and mint work well too - but next time I make this, I would sub out basil for the mint, just to come slightly back to a more familiar pasta profile. This dish combines sautéed onion, fennel, lacinato kale, lots of garlic, some red pepper flakes, and is finished with a good squeeze of fresh lemon juice. Turn the heat down to low and sprinkle a little bit of the cheese over the pasta along with half of the fennel fronds, toss, repeat again until the cheese is completely added. This is insanely delicious. Pingback: 17 Recipes to Satisfy Your Pasta Cravings | Everyfoodrecipes, cooking tips, and how-to food videos—all rated and reviewed by millions of home cooks,make the perfect birthday cake, or plan your next holiday dinner. <3, New Blog Post: 7 Ways to Spice Up Your Look. Drain the fennel, and rinse under cold running water until cool enough to handle. 17 recipes to satisfy your pasta cravings – The Express | Everyfoodrecipes, cooking tips, and how-to food videos—all rated and reviewed by millions of home cooks,make the perfect birthday cake, or plan your next holiday dinner.  That's always nice, right? When the butter is melted, add the leek. Love this recipe! More importantly, I wrote it all down this time. Annnnd this pasta!? I’ve been checking out your blog and it’s great!! These pictures are beautiful. The necessary addition for me was Parmigiano-Reggiano cheese to top it off. ohmygosh, ohmygosh, ohmygosh…this pasta dish has my name alllll over it! I agree with others that fitting all the fennel in one layer is tough. High five for pasta, let’s eat all the carbs! I love everything about it! Today’s recipe is just as delicious as ever, apart from roasting the fennel (which ain’t hard) there’s really nothing to it, making it perfect for weeknights or even served at a dinner party. Wouldn't change a thing. Thank you! Meanwhile, once the fennel is cooked add to a food processor, remove the skins from the garlic and add that too along with the cream, parmesan and a pinch of salt and pepper. Simple, Cheesy and full of kale! There are so many good things happening on that plate of pasta. Sizzle the garlic for 1 min, then add the lemon zest and half the fennel slices. Cut into thin slices. Testament to my love of cheese.]. Oh and I kind of cook pasta the same way, just using whatever I have (always good cheese!)