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Creamy Roasted Fennel Pasta

Meghan Morelli
serves 2 as main, 4 as side
Ingredients:
  • 8 oz box of pasta, (our favorite is Banza Chickpea Rotini)
  • reserve 2 cups cooking water
  • 1 fennel bulb sliced into 1/2 inch pieces plus greens for garnish
  • 1/4 cup capers chopped
  • 1 cup soaked cashews
  • 1 cup water
  • 1 lemon (zested and juiced)
  • 1 Tblsp fat, (butter, oil, ghee)
  • 4 garlic cloves chopped
  • 1/2 cup olives (our favorite are Kalamata) chopped
  • 2 cups chopped spinach or other favorite green like kale
  • salt and pepper
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Picture
Preparation
  • Preheat oven to 350 degrees.
  • Toss fennel slices with oil and salt, roast until edges are browning, about 10 minutes.
  • Get pasta water (well salted) boiling, cook pasta as directed on packaging.
  • Blend soaked cashews, 1 cup water, 1/2 tsp salt, zest from lemon plus half the juice (reserve the second half) until well blended. You are looking for a creamy consistency. Add more cashews to thicken, or water if too thick.
  • Heat large skillet on med-low. Add 2 Tblsp fat and garlic. Cook garlic until soft, about 5 minutes, add roasted fennel and stir. Add spinach, olives, capers, and blended cashew cream, stir. Add pasta water, 1/4 cup at a time to thin sauce to desired consistency.
  • Add cooked pasta straight from it's cooking water and stir.
  • Squeeze second half of lemon over, add chopped fennel fronds, salt and pepper to taste.
  • Enjoy!
  • I served it with pan roasted salmon.
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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