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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The bright green, feathery foliage on this fennel bulb are called fronds. They're chopped up and added to this dish for a subtle licorice flavor. Ingredients:
2 cups diagonally sliced carrot |
2 cups uncooked fusilli (twisted spaghetti) |
1 1/2 tablespoons olive oil |
1 cup chopped fennel bulb |
1 1/2 cups thinly sliced leek (about 1 medium) |
1 cup red bell pepper strips |
1/4 cup chopped fresh basil |
2 tablespoons chopped fresh dill |
2 tablespoons chopped fresh thyme |
3 garlic cloves, minced |
1 cup frozen green peas, thawed |
1/2 cup dry vermouth |
1/2 teaspoon salt |
3/4 cup (3 ounces) grated asiago cheese, divided |
2 tablespoons chopped fennel fronds |
Directions:
1. Steam carrot, covered, 5 minutes or until crisp-tender. Set aside.
2. Cook pasta according to package directions, omitting salt and fat. Drain well, and set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add fennel; sauté 3 minutes. Add leek and next 5 ingredients (leek through garlic); sauté 5 minutes. Add carrot, peas, vermouth, and salt. Cover, reduce heat, and simmer 2 minutes.
4. Combine pasta, vegetable mixture, cheese, and fennel fronds in a bowl, and toss well.
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