Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pasta
Fennel
Pasta
Serve
How it's done
Pasta
Cook the pasta in boiling salted water until just al dente, reserve approx. 200 ml of the cooking water, transfer to a measuring cup, set aside. Drain the pasta, return to the pan, cover and set aside.
Fennel
Without adding any oil, stir fry the bacon, fennel and garlic in a frying pan for approx. 8 mins.
Pasta
Add 80 g of walnuts and the egg to the reserved cooking water, puree. Mix in the cheese and fennel seeds, add to the pasta along with the fennel and bacon. Add the lemon zest and juice, mix and season.
Serve
Plate up the pasta, sprinkle the parsley and the remainder of the walnuts on top.
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