March 18, 2014

Tagliatelle with fennel and rucola

A super fast, delicious and fresh pasta dish with fennel, black olives, rucola, a mild sauce and some parmesan as a finishing touch. This is definitely something everybody can make!

Ingredients (4 people):
- 4 fennel bulbs
- 200 g light creme
- 500 g tagliatelle
- 50 mL vegetable stock
- 100 g rucola
- 1/2 onion
- Olive oil
- salt & pepper
- fresh thyme
- Black olives
- fresh parmesan

Cook the tagliatelle in boiling water with some salt and prepare according to the package instructions.

Heat some olive oil in a pan. Chop the onion and put it in the pan. 
Wash the fennel, remove the outer layers and cut into strips. Pour it into the pan and add some vegetable stock. Let this simmer for about 8 minutes, until the water has lessened. Add the creme and the rucola and stir. Season with salt, pepper and thyme. 

Put the tagliatelle and fennel sauce on the plate and garnish with the olives and some parmesan. All done!

Bon appetit!

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