Pasta with Fennel and 3 Cheeses

Pasta with Fennel and 3 Cheeses

Pasta with Fennel and 3 Cheeses

This pasta recipe is as easy to make first course made with steamed fennel and three Italian cheese specialities: Pecorino, Ricotta and Goats cheese.

September 10, 2017

Dietary Consideration

serves for

4

total time

0 HR 32 MIN

ingredients

pasta
500 g, such as lasagnelle or tagliatelle
Fennel
1 bulb
creme fraiche
100 ml
pecorino
50 g
ricotta
50 g
goats cheese
50 g, mild
Lemon zest
1/2 lemon
salt
Pepper

Preparation

  • Cook the pasta in boiling salted water according to packet instructions.
  • Drain and toss with a little oil to prevent sticking. 
  • Meanwhile cut the fennel bulb in half. Cut out the hard inner core then finely chop the leaves of one half.
  • Finely slice the other half either on a mandolin or by hand as thinly as you can. Set aside. 
  • Steam the finely chopped fennel until just tender. 
  • Warm the creme fraiche in a pan then add the cheeses, the lemon zest and steamed fennel
  • Toss the pasta with the sauce, season then serve, topped with the finely shaved fennel.

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