new stuff

NotYetTested/fennel_pecorino_lemon_pasta.txt

@@ -0,0 +1,26 @@
+Carmelized Fennel Pasta with Lemon and Pine Nuts
+Serves 3
+
+water
+sea salt
+8 oz whole wheat fettuccine pasta
+
+Pecorino cheese
+2 Tbsp extra virgin olive oil, plus more
+2 large organic fennel bulbs, thinly sliced
+3 large shallots, thinly sliced
+4 garlic cloves, minced
+1 tsp dried thyme
+zest of 1 large organic lemon
+juice of lemons
+½ cup toasted pine nuts
+Sea salt and freshly ground black pepper to taste
+
+Put a large pot of water with a generous Tbsp sea salt on the stove and bring to a boil. 
+Cook pasta according to package directions. 
+Meanwhile, heat 2 Tbsp olive oil in a large non-stick skillet over medium heat.
+Add fennel and shallots, and sauté until very soft and starting to caramelize. 
+Add garlic and thyme, and sauté until garlic is fragrant, about 1 minute. 
+Add lemon juice and zest, pine nuts, and cooked drained pasta, along with sea salt and pepper to taste and about 1-2 Tbsp more olive oil. 
+Cook until heated through, and serve!
+Hit with the Pecorino