|Fettuccini and Fennel and Pancetta|
|1 lb. Fettuccine Pasta
3 cloves garlic, finely chopped
5 oz. pancetta cut into matchstick size pieces
1/3 c. chopped fennel fronds (green lacy part of the fennel)
2 fennel bulbs sliced into half-moon shaped pieces
3 T. butter
2 t. fennel seeds
˝ c. of pine nuts
1 c. heavy cream
1/8 t. crushed red pepper flakes
Salt and pepper to taste
Freshly grated Parmesan cheese for garnish
Finely chopped Roma tomato (optional for garnish)
|Bring a large pot of salted water to boil for the pasta. Melt butter in a large sauté pan; add the garlic and the pancetta. Cook for 1 minute, stirring often.
Add the chopped fennel fronds, fennel seeds, crushed red pepper flakes and the fennel wedges. Cover and cook, stirring occasionally for 15 minutes.
Meanwhile, boil fettuccini and cook until just al dente. Toast pine nuts until lightly browned, set aside. Add heavy cream to the fennel and cook about 5 minutes more. Mix the pasta and fennel together. Season with salt and pepper.
Serve pasta with freshly grated Parmesan cheese and some finely chopped Roma tomato (optional).
|From: Anna Salafsky and Susan Ujcic, Helsing Junction Farm|
Farmers have suggested these recipes as great methods for preparing Puget Sound Fresh ingredients. Please follow safe food-handling practices and check for possible food allergies before preparing and serving any of these recipes.