Pasta with fennell

Yield: 1 servings

Measure Ingredient
500 grams Tagliatelle
1 tablespoon Butter
1 \N Fennel bulb finely sliced - reserve some
\N \N ; of the feathery leaves
\N \N For garnish
300 millilitres Chicken stock
100 millilitres Cream
\N \N Freshly grated parmesan cheese

Cook pasta in plenty of salted water. Melt butter in frying pan and add the fennel. Cook gently until soft. Add chicken stock and cream and simmer for a few minutes.

Drain pasta and toss in the fennel sauce. Put into individual pasta bowls and top with parmesan cheese and a few bits from the fennel tops.

For a really distinctive fennel flavour you could add a few drops of Pernod to the simmering sauce.


· Using fish stock and topping pasta with a couple of strips of smoked salmon - omit the parmesan

· With poached chicken breasts

Converted by MC_Buster.

Per serving: 376 Calories (kcal); 37g Total Fat; (90% calories from fat); 4g Protein; 5g Carbohydrate; 119mg Cholesterol; 2877mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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