April 13th, 2008
Sage, Fennel and Pernod Pasta Category: Recipes
Last night we used the fennel from our veggie box for tea and I found inspiration in Sarah Ravens Garden Cookbook with the above recipe. It was easy to make and simply delicious.
Ingredients (for 2) – slightly altered to what we had in…
Ingredients
- 1 large fennel, roughly chopped
- 1 red onion, roughly sliced
- 10 sage leaves, chopped
- 2 1/2 Tablespoons Pernod
- 25g butter
- 1 1/2 Tablespoon olive oil
- 50g pine nuts
- 75g tagliatelle
- 1 Tablespoon creme fraiche
- Parmesan – to serve
The Method
- Pre-heat oven to 150 °c
- Put onion, fennel, sage leaves in oven dish with butter & oil
- Season with salt & pepper and cover dish and braise for 1 hour
- Just before fennel is ready heat water for pasta & put on to cook
- Toast pine nuts
- When fennel ready blitz in food processor – leave it quite chunky
- Drain pasta, mix in fennel, creme fraiche & pine nuts
- Serve with Parmesan
Yum yum yum…
Silvia Says:
(at April 14th, 2008 at 8:33 am)
Even if it’s breakfast time for me (actually the second one this morning ;-) ) they looks so yummy that I really get hungry like it’s lunch time!!
Stunning!
Silvia