Jul 012010
 

The secret to this recipe is to buy a hunk of great parmesan and grate it yourself.

Serves 4

Ingredients

2 teaspoons olive oil
4 cloves of garlic, peeled and crushed
1 bulb of fennel, washed
2 more teaspoons olive oil
½ cup of parmesan, grated
zest of ½ lemon
500g pasta
salt and pepper

Method

Bring a pot of water to boil for pasta. Add salt and pasta when the water comes to a boil.

Cut the green stems off of the fennel bulb. You can save green stems for making stock; otherwise compost them. You can use the fennel leaves as a garnish. Roughly chop the fennel. Set aside.

Heat olive oil in medium frying pan. LIGHTLY sautee garlic for 2-3 minutes. Do not let it brown. Add the chopped fennel. Saute for 4-5 minutes, until soft. Remove from heat.

Toss fennel mixture with pasta. Add the cheese, lemon zest, and salt to taste.

Author

Fairview Gardens
CSA

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