What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
Ingredients
- 2 tbsp olive oil 1
- 1 bulb fennel see video
- 12 cherry tomatoes halved
- 200 ml vegetable stock
- 4 tbsp creme fraiche
- 300 g tagliatelli
- squeeze lemon to taste
Instructions
- Halve the fennel, cut out the woody middle piece, shred the bulb including the "leggy bits" and save the fronds to garnish (See video)
- Heat half the olive oil in a pan over a medium low heat. Add the fennel and tomatoes, season well with salt and pepper, sauté until soft. Turn the heat to high, add the stock and reduce by half. stir in the creme fraiche and cook for 1-2 more minutes.
- Bring a large pan of salted water to the boil and cook the pasta to pack instructions. Drain. Add to the fennel and tomato, toss everything to coat, finish by drizzling the remaining oil squeeze of lemon, plenty of black pepper and the reserved fennel fronds.
Nutrition
Calories: 405kcalCarbohydrates: 61.1gProtein: 12.2gFat: 12.9gSaturated Fat: 3.5gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 6.2gTrans Fat: 0.04gCholesterol: 63mgSodium: 265.6mgPotassium: 536.4mgFiber: 4.6gSugar: 5.9gVitamin A: 480.1IUVitamin C: 18.6mgCalcium: 60.6mgIron: 2.2mg
Tried this recipe?Let us know how it was!