2021 Week 9 Newsletter
Recipe From Platings & Pairings
This recipe makes the most of fennel's delicate anise-flavored sweetness while also satisfying all of your cravings for something indulgently rich and creamy! You might also try tossing the pasta with a basil (or fennel frond) pesto.
10 Ounces Fresh Linguine
1 Fennel Bulb
1 Tablespoon Olive Oil
2 Tablespoons Butter
⅓ cup Part-Skim Ricotta Cheese
3 cloves Garlic (minced)
1 Lemon (zested and quartered)
¼ cup chopped basil
1 Shallot (minced)
¼ Cup Breadcrumbs
Salt and Pepper
Preheat the over to 450.
Slice fennel bulb into ½in strips, toss with olive oil and salt and pepper, and roast 18-20min, or until tender and golden. While the fennel roasts combine the ricotta with the juice of two lemon wedges and season with salt and pepper to taste. Melt butter in a large skillet and cook garlic and shallot until fragrant and browned. Add breadcrumbs and toast until browned. Transfer to a small bowl and wipe out the pan.
Combine lemon zest, juice from the remaining two lemon wedges, ½ cup water, and 2 tbs olive oil in the skillet- heat to boiling, stir to combine, and remove from heat.
Cook the pasta until al dente, drain, and add it to the skillet with the sauce. Add fennel and cook, stirring occasionally until pasta is well coated in the sauce.
Remove from heat, toss with basil, and top with breadcrumbs and ricotta.