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farfalle with fennel, cream and herbs

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Found this elegant dish in a cookbook and it caught my eye. Well, anything that has heavy cream in it has definitely got my attention! The herb combination promises a lot of flavor, too. This could be a side dish or even the main vegetarian meal. Recipe & photo: Pasta Revolution Cookbook

(1 rating)
yield 4 -6
prep time 30 Min
cook time 10 Min
method Stove Top

Ingredients For farfalle with fennel, cream and herbs

  • 3 Tbsp
    unsalted butter
  • 2
    fennel bulbs, fronds chopped, stalks discarded, bulbs halved, cored, and sliced thin
  • 8
    scallions, white parts minced, green parts sliced thin
  • salt and pepper
  • 2 c
    heavy cream
  • 1 lb
    farfalle
  • 1/4 c
    minced fresh tarragon or mint

How To Make farfalle with fennel, cream and herbs

  • 1
    In a large non-stick skillet, melt butter over medium heat. Add the fennel bulbs and 1/2 tsp. salt. Cook until soft and golden, about 20 minutes.
  • 2
    Stir in the scallion white parts and cook until fragrant, about 30 seconds. Add the cream and simmer about 8 minutes, until thickened.
  • 3
    While fennel bulbs are cooking, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 Tbsp. salt. Cook, stirring often, until al dente, about 6 to 7 minutes.
  • 4
    Reserve about 1/2 cup cooking water, then drain pasta and return it to the pot. Add the sauce, fennel fronds, scallion greens, and tarragon (or mint); toss to combine. Season with salt and pepper to taste. Add reserved cooking water to adjust consistency as needed. Serve hot.
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