Fennel Leek Pasta
This delightful Fennel Leek Pasta combines the subtle sweetness of fennel with the delicate, onion-like flavor of leeks, creating a fresh and hearty pasta dish. Perfect for any night of the week, this recipe is sure to become a staple in your household.
Fennel is often overlooked, but its slightly sweet, anise-like flavor is a game changer in the kitchen. When cooked, it turns soft and aromatic, perfectly complimenting the mild sweetness of leeks. Leeks, part of the allium family, bring a subtle onion flavor without the sharpness, making them the perfect counterpart to fennel's unique taste. The combination of fresh, high-quality ingredients creates a dish that feels gourmet, yet it’s incredibly easy to prepare. It’s all about letting the natural flavors shine and enhancing them with just the right touch of seasoning.
1. Prepping Fennel and Leeks: Make sure to slice your fennel and leeks thinly for even cooking. Leeks can be a bit sandy, so a good rinse is essential.
2. Building Flavor: Don’t rush the sautéing process. Allowing the fennel and leeks to cook slowly in olive oil brings out their natural sweetness and enhances their flavors.
3. Pasta Water Magic: Save a cup of pasta water before draining. This starchy water is perfect for creating a silky, cohesive sauce that clings to your pasta beautifully.
Sometimes, I like to add a splash of white wine to the sautéed fennel and leeks for a bit of acidity and depth. Or, a touch of heavy cream, to make it wonderfully creamy. The fresh grated Parmesan adds a subtle cheesy nuttiness. Garnishing with fennel fronds and a bit of lemon zest brightens up the whole dish, making it as visually appealing as it is delicious.
Fennel Leek Pasta
Ingredients
- 16 oz pasta (linguine, fettuccine, or spaghetti work well)
- 2 fennel bulbs, thinly sliced (reserve fronds for garnish)
- 4 leeks, white and light green parts only, thinly sliced
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1/2 cup heavy cream (optional)
- 1 cup grated parmesan cheese (more for garnish)
- 2 tbsp lemon juice
- salt and pepper, to taste
- 1 tsp lemon zest, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
- While pasta is cooking, heat olive oil in a large skillet over medium heat. Add fennel and leeks, and cook until softened, about 8-10 minutes.
- Add garlic and cook for another minute until fragrant.
- If using white wine, deglaze the pan, scraping up any browned bits. Pour in heavy cream and simmer until slightly thickened.
- Stir in Parmesan cheese and lemon juice until melted and smooth. Season with salt and pepper to taste.
- Add cooked pasta to the sauce along with a splash of reserved pasta water if needed. Toss to coat evenly.
- Serve immediately, garnished with fennel fronds, lemon zest, and additional Parmesan cheese, if desired. Enjoy!
