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

  1. Pre-heat oven to 150 °c
  2. Put onion, fennel, sage leaves in oven dish with butter & oil
  3. Season with salt & pepper and cover dish and braise for 1 hour
  4. Just before fennel is ready heat water for pasta & put on to cook
  5. Toast pine nuts
  6. When fennel ready blitz in food processor – leave it quite chunky
  7. Drain pasta, mix in fennel, creme fraiche & pine nuts
  8. Serve with Parmesan

Yum yum yum…

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14 Responses to “Sage, Fennel and Pernod Pasta”

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

Ginger Says:

(at April 14th, 2008 at 11:09 am)

Beautiful, I love the look of the new site.

G

Rosie Says:

(at April 14th, 2008 at 2:29 pm)

Hi Claire what a great site you have here just come from your old blog! I wi;; be adding this link now to my blog :)site! Rosie x

Claire Says:

(at April 15th, 2008 at 5:43 pm)

Rosie & Ginger thank you. I’m glad you both like it :)

Hi Silvia, thank you. It was a really nice change for tea. Something we will do again.

Sophie Says:

(at April 16th, 2008 at 3:49 pm)

This is a top idea – I have both a fennel bulb in need of using up and Sarah Raven’s book (hadn’t thought to look in there to see what to do with it)

Love your design. Strangely I found my way here via Anthony’s blog rather than a foodie one!

Claire Says:

(at April 16th, 2008 at 5:28 pm)

Hi Sophie, I’d definately recommend the recipe so hope you like it if you try it.

And Anthonys just said he is shocked to have an actual visitor to his blog :)

And I’ve just been to yours, its lovely – now added to my rss feed & my list of blogs. Hope thats ok!

Wendy Says:

(at April 19th, 2008 at 8:26 am)

Oh, this sounds heavenly. This evening’s dinner I think.
And congratulations! You won the chickpea competition! Email me your address and I’ll send you out the book. :)

Pen Says:

(at April 19th, 2008 at 6:29 pm)

The new site looks beautiful Claire, and that recipe gives me something else to do with the fennel that arrived in this week’s veg box. Handily so, as I’m running out of ideas!

violets Says:

(at April 20th, 2008 at 8:23 pm)

Hi Claire

I love fennel, this recipe sounds great.

Btw I’ve tagged you on my blog.

http://violets-homecooking.blogspot.com

Claire Says:

(at April 20th, 2008 at 10:18 pm)

Hi Wendy & Pen, hope you both enjoy this if you make it :)

Hello Violets, fennel is one of my favourites, I love the aniseedy taste! Thanks for the tag I’ll go looking for some pictures now…

Sophie Says:

(at May 2nd, 2008 at 9:10 pm)

Hi Claire, just popping back to say that we had this for dinner tonight and it was ace. I used your recipe rather than Sarah Raven’s as I had all the relevant ingredients and it turned out really well.

Put in rather more pasta than you and Sarah said though :-)

SiobhanC Says:

(at May 3rd, 2008 at 1:47 pm)

As a veggie, normally find vegetarian pasta dishes a little uninspiring and often bland – however this looks super tastey! Going to give it a try this very eve!

Claire Says:

(at May 4th, 2008 at 2:34 pm)

Thats great to hear Sophie, I’m glad you enjoyed it.

SiobhanC, I hope you enjoy it too :) come back & let me know!

Stephen Tiano Says:

(at August 30th, 2008 at 3:21 pm)

At last, a recipe that sounds as if it’ll taste like a serious alternative to pesto (the only real macaroni recipe I’m interested in—aside from a head of garlic, olive oil, and broccoli over whatever).

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