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