Pasta with Fennel and 3 Cheeses
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This pasta recipe is as easy to make first course made with steamed fennel and three Italian cheese specialities: Pecorino, Ricotta and Goats cheese.
10 September, 2017
ingredients
Pasta
500 g, such as lasagnelle or tagliatelle
Fennel
1 bulb
Creme Fraiche
100 ml
Pecorino Cheese
50 g
Ricotta Cheese
50 g
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.
