Fennel pasta with walnuts
Ingredients
for 4 person
| 300 g | pasta (e.g. farfalle) |
| salted water, boiling |
| 140 g | bacon strips, thinly sliced |
| 1 | fennel, very thinly sliced |
| 2 | garlic cloves, squeezed |
| 100 g | walnut kernels, roasted, roughly chopped |
| 1 | fresh egg |
| 80 g | grated Parmesan |
| 1 tsp | fennel seeds, roasted |
| 1 | organic lemon, grated zest and 2 tbsp of juice |
| salt and pepper to taste |
| ½ bunch | flat-leaf parsley, roughly chopped |
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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