John Myers
Ingredients for 6 servings:
- 250 g pasta (e.g. spaghetti)
- 300 g mushrooms
- 1 bulb(s) of fennel
- 12 tbsp oil (olive oil)
- salt and pepper
- 80 g dried tomatoes in oil
- 1 bunch of rocket
- 1 tsp lemon(s), the peel
- 4 tsp lemon juice
- Sugar
- 6 tbsp vegetable broth
- 50 g Parmesan, sliced
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Cook the pasta, drain, rinse, and drain well. Trim and halve the mushrooms. Trim the fennel (finely chop the green parts and set aside for now), quarter it, remove the stalk, and cut the quarters lengthwise into fine strips. Drain the tomatoes. Brown the mushrooms in 2 tablespoons of hot oil (in two batches if necessary), season generously with salt and pepper, and remove. Fry the fennel in 2 tablespoons of hot oil until translucent, season with salt and pepper, and remove. Pat the tomatoes dry and dice them. Trim and wash the arugula, spin dry, and roughly chop. Whisk the lemon zest and juice with salt, pepper, sugar, stock, and 6 tablespoons of oil, stir in the fennel greens, and mix with all the other ingredients. Let stand for at least 20 minutes. Serve with shaved Parmesan cheese.
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