Pasta pan with fennel

Ingredients for 4 servings:

• 2 bulbs of fennel
• 1 onion(s)
• 1 orange(s)
• 2 tbsp pumpkin seeds
• 20 ml Pernod as desired
• salt and pepper
• Sugar
• 500 g tortelloni, fresh
• 100 ml vegetable stock
• 1 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean and wash the fennel. Quarter the bulbs and remove the stalks from each one. Cut the quarters crosswise into 1/2 cm wide strips. Peel and finely dice the onion. Juice the orange. Heat olive oil in a large pan and fry the fennel and onion for about 3 minutes until golden brown. Add the pumpkin seeds, toast briefly, and deglaze the mixture with orange juice and Pernod, if desired. Season with salt, pepper, and sugar and simmer for 2 to 3 minutes. Then add the tortelloni to the pan with the broth and butter, toss everything well, and let it cook for 3 to 4 minutes until cooked through. Sprinkle with pepper and serve on serving plates.