Fennel and Lemon Angel Hair
This pasta right here is super lemony and perfectly light!
We are highlighting the fennel, using the bulb and the fronds to make this angel hair pasta. We are using a fun technique to cook the pasta too, try this one out y’all!
1 lb angel hair pasta
1/2 bulb fennel-sliced thin, plus fronds
5 cloves fresh garlic-chopped
zest of one whole lemon
juice of one lemon
5-6 leaves fresh basil-torn
red pepper flakes
1/2 stick butter
salt an pepper
4 C water
Have one pot of salted water to a full rolling boil on hand
Using an extra large skillet, heat to medium, and add olive oil and butter.
Add 1/2 bulb thinly sliced fennel to oil and stir in. Then add chopped garlic, cooking down for about 2-3 minutes. Sprinkle in red pepper flakes to taste, I like mine a bit spicier.
Once fennel is soft and translucent, add in UNCOOKED angel hair pasta to skillet. Gently stir it around, then very carefully ladle hot water into skillet, mixing water into pasta. Keep doing this, (continuously stirring!) adding in water until the angel hair is cooked and a sauce has formed. Take your time here.
I did 2 cups at a time for a total of 4.5 cups.
Now add in lemon zest, and lemon juice. Stir in, breaking up the noodles a bit. Add in torn basil and season with pepper. Taste, then season with more salt and pepper.
Last, add in chopped fennel fronds and mix in. Then top with more fennel fronds and lemon zest as garnish.