Fennel Leek Pasta

Ingredients

• 8 oz (250 g) pasta
• 2 fennel bulbs, sliced
• 2 tablespoons olive oil, divided
• 1 medium leek, sliced (white and light green parts only)
• 2 cloves garlic, finely chopped
• 1/2 teaspoon Italian seasoning mix
• 1/3 cup (75 ml) dry white wine
• 1 cup (200 ml) heavy cream (double cream)
• 1 tablespoon lemon juice
• 1/3 cup (30 g) Parmesan, grated
• 2 tablespoons fennel fronds, roughly chopped
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Slice the...: Preheat your oven to 400°F (200°C). Slice the fennel bulbs, spray them lightly with olive oil, and spread them on a baking sheet. Roast in the oven for 10-12 minutes or until slightly softened and starting to turn golden.

2. 2

   While the fennel roasts, bring a large pot...: While the fennel roasts, bring a large pot of salted water to a boil. Cook your pasta al dente according to the package directions. Reserve a bit of pasta water before draining.

3. 3

   Heat a tablespoon of olive oil in a...: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the sliced leek and cook for 5 minutes, stirring occasionally, until softened.

4. 4

   Next, add the minced garlic and Italian seasoning...: Next, add the minced garlic and Italian seasoning and cook for another minute until fragrant.

5. 5

   Deglaze the pan with the white wine, scraping...: Deglaze the pan with the white wine, scraping up any browned bits. Pour in the heavy cream and let it simmer until it thickens slightly. Add the roasted fennel and toss to combine.

6. 6

   Add the pasta, lemon juice and Parmesan into...: Add the pasta, lemon juice and Parmesan into the sauce. Toss everything together, adding a splash of pasta water if needed to create a silky sauce.

7. 7

   Sprinkle the chopped fennel fronds over the pasta...: Sprinkle the chopped fennel fronds over the pasta and give it a final toss. Serve immediately with extra Parmesan if you like.