Pasta with Roasted Fennel and Lemon
User Reviews
4.4
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
4
-
Course
Main Course, Lunch, Others
Pasta with Roasted Fennel and Lemon
Description
Pasta with Roasted Fennel and Lemon features fennel cut into wedges and roasted until soft and caramelized. These wedges provide a sweet and mellow flavor that forms the base of the dish. The crispy pangrattato, made from golden toasted breadcrumbs cooked with garlic, shallots, butter, oregano, and lemon zest, adds a crunchy layer that contrasts with the tender pasta and fennel.
Cooking linguine and tossing it with cream and a pinch of ground fennel seed helps pull together the pasta with the roasted vegetables and the fragrant, crispy topping. The lemon zest and oregano impart a fresh herbal aroma, enhancing the complexity and brightness of the dish.
Serve this pasta hot with a garnish of reserved fennel fronds for an extra herbal touch. It offers a combination of soft roasted vegetables, creamy pasta, and crisp breadcrumbs that provide a balanced bite and interesting mouthfeel.
To avoid burnt breadcrumbs, remove the pangrattato from the heat as soon as it turns golden, and use the same pan to make the sauce to minimize cleanup. Adjust seasoning to taste and ensure the fennel is well caramelized for optimal flavor.
Ingredients
- 2 tablespoon olive oil
- 2 fennel bulb
- 2 tablespoon butter
- 1 garlic clove
- 2 shallot
- 1 tablespoon oregano or 1 teaspoon dried, fresh
- 1 lemon
- ¼ cup panko breadcrumb
- 400 g linguine 14oz
- ¼ cup cream
- fennel seed ground, pinch
- salt
- black pepper
Instructions
- Preheat the oven to 190ºC/375 º F.
- Pick off the fennel fronds (they make a great garnish) and the cut off and discard the fennel stems.
- Cut the fennel in half, then quarters and cut each quarter in half lengthways. Leaving you with 8 wedges of fennel per bulb.
- Arrange the fennel slices in a single layer in a large baking dish and then drizzle with the 2 tablespoons of oil. Sprinkle with salt and pepper and then turn them over a couple of times to ensure they are well covered.
- Bake for 20 minutes until soft and caramelised. Set aside
- Peel and finely chop the garlic and shallots.
- Place the butter in a cold frying pan, melt gently then add the garlic and shallots, cook over a low eat until soft. Add in the fresh oregano, the zest of the lemon and breadcrumbs.
- Stir the mixture well and cook until the breadcrumbs are crispy and golden.
- Season generous with salt and pepper and then tip the pangrattato mixture into a small bowl (see notes)
- Place a pan of water over a high heat and once it comes to the boil, salt it generously and add your linguine. Give it a stir to separate the strands and set your timer (set it for a minute less than the packet suggests)
- Pour your cream into the frying pan, sprinkle over the ground fennel and season the cream with salt and pepper. Once hot, add in the caramelised fennel and set over a low heat.
- Once the timer goes, check your pasta. It should be just al dente. (If you like it cooked more give it another minute)
- Take a ¼ cup of the pasta water and add it to your sauce, then drain the pasta (reserve another ½ cup of the water).
- Add the linguine to the sauce and turn to coat. Add more pasta water if needed.
- Serve with a wedge of lemon, a good sprinkling of the pangrattato and a few of the fennel fronds (or some fresh oregano)
Notes
- Remove the toasted breadcrumbs from the pan immediately to prevent burning and reuse the pan for the sauce to reduce washing up.
User Reviews
Overall Rating
4.4
You'll Also Love
