The fennel cream and hazelnut pasta is a simple, quick, and tasty dish: a flavorful and light recipe. I usually prefer to eat raw fennel in salads, but I can assure you that this pasta really surprised me. It takes just a few ingredients and a few steps to bring a truly delicious dish to the table. I couldn’t resist and added, as I always do for white sauces, half a tablespoon of 100% almond cream to my fennel cream and hazelnut pasta. Absolutely optional, but for me, it makes a difference because it sweetens the slightly pungent taste that fennel takes on after cooking. However, it’s up to you. It really depends on your taste.
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 6.3 oz spaghetti
- 1 fennel
- 1.1 oz hazelnuts (toasted and chopped)
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste nutmeg
- 1/2 tbsp 100% almond cream (optional)
Tools
- 1 Cutting board
- 1 Kitchen knife
- 1 Frying pan
- 1 Immersion blender
- 1 Pasta pot
Steps
Clean the fennel by removing the fronds and outer leaves, then slice them. Heat the two tablespoons of extra virgin olive oil in a pan, add the fennel, and cook over high heat, stirring often until they are soft. The time is indicative, much depends on the fennel, but it will take about 15 to 25 minutes. During cooking, if necessary, add a little hot water. Boil the pasta in plenty of salted water. Meanwhile, while the pasta is cooking, blend the fennel with the 100% almond cream, nutmeg, and a little pasta cooking water to obtain a nice smooth and homogeneous cream. Drain the pasta al dente, mix it with the fennel cream, sprinkle with chopped hazelnuts, and serve immediately.
Notes
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The recipe (apart from my modifications) is taken from the book “Health is Served” by Silvia Goggi.
