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Pasta with fennel and arugula

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Ingredients for 4 servings:

  • 3 bulbs of fennel
  • 2 onions, red
  • 1 garlic clove(s)
  • 400 g pasta, e.g. shell pasta or gnocchi
  • 200 g crème fraîche
  • 200 g arugula
  • some lemon zest, grated
  • n. B. cheese
  • e.g. salt and pepper
  • some oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Wash, trim, and dice the fennel. Finely dice the onions and garlic. Sauté everything in a pan. Meanwhile, cook the pasta in salted water, drain, and return it to the pot. Now add the fennel mixture. Mix the crème fraîche with the lemon zest, salt, and pepper, and stir into the pasta. Sprinkle with arugula and some grated cheese at the table.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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