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Angel Hair Pasta with Fennel and Saffron |
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Serves : |
6 Persons Dairy Free |
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Ingredients |
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• 2 med bulbs fennel with fronds • 1 lb dried angel hair pasta • 2 tbl olive oil • 2 sm red onions, chopped (1 1/2 cups) • 1/2 tsp fennel seeds • 1/2 tsp Baby Brand Saffron threads • 3 tbl currants or raisins plumped in warm water and drained • 2 tbl pine nuts |
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Preparation |
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- Bring large pot of lightly salted water to a boil.
- Meanwhile, rinse and trim fennel, discarding stems but reserving fronds and bulbs. Set aside half the fronds.
- Chop remaining fronds; set aside. Add fennel bulbs to boiling water and cook 10 minutes.
- Using slotted spoon, remove fennel bulbs. Dice bulbs and set aside.
- Return water to a boil and add pasta; stir to prevent sticking.
- Cook until tender, about 6 minutes. Drain pasta, reserving 1/2 cup cooking water.
- While pasta is cooking, in large skillet, Heat 1 tablespoon oil over low heat, Add onions, fennel seeds and chopped fronds and cook, stirring, until onions are tender, about 5 minutes.
- In a cup, combine Baby Brand Saffron and 1 1/2 tablespoons warm water; stir to blend and add mixture to skillet.
- Stir in diced fennel bulbs and cook, stirring, until fennel is very tender, about 15 minutes.
- Add currants and pine nuts.
- If mixture seems dry, add spoonfuls of reserved pasta water to moisten.
- Add cooked pasta and remaining fronds to mixture.
- Increase heat to medium and cook, stirring, 1 minute.
- Drizzle with remaining 1 tablespoon oil, season with salt to taste and serve.
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