Fennel, Lemon & Ricotta Pasta

We love fennel, but normally just use it finely sliced in salads. But we had some delicious pasta with fresh fennel during a trip to Sicily in June, which encouraged me to try this. Although the results are not at all the same, we still thought it was good!

Fennel, Ricotta & Lemon Pasta (serves 4):

• 2 shallots
• 1 clove of garlic
• 2 fresh fennel bulbs (preferably with plenty of leafy bits still attached)
• Juice of 1 lemon
• 1/2 cup white wine
• 1/2 teaspoon fennel seeds
• 2 teaspoons grated lemon rind
• Finely chopped fresh parsley
• Salt & pepper to season
• 1/2 cup fresh ricotta cheese
• 400g spaghetti*
• A little grated parmesan to serve

*I made it with spaghetti this time, but our Italian guests thought it would work well with farfalle (the little bow ties).

Finely slice the shallots and garlic, and add to a pan with a good slosh of olive oil.

Finely slice the fennel (including any leafy fronds), and add to the pan.

Saute over medium heat  until the fennel has coloured slightly. Then add half the lemon juice, wine, fennel seeds & a little salt. Reduce heat to low and cover.

The fennel will need about 20 minutes, so put the pasta on to cook about halfway through (depending how long your pasta takes!).

When the fennel is tender, stir through the remaining lemon juice, lemon rind and parsley, plus salt and pepper to taste.

Drain the pasta, reserving about 1/3 cup of the cooking water. Add the fennel and ricotta, and stir through.

Serve with the grated parmesan - buon appetito!