Farfalle with Fennel and Basil Sauce
Pasta and Pizza • Italian
Description
Farfalle with fennel and basil sauce
Ingredients
- Butter 5 oz
- Fettuccine Pasta 20 oz
- Lemon ½ pieces
- Fennel 5 oz
- Basil 5 oz
- Garlic 4 cloves
- Olive Oil 0 fl oz
- Pistachios 0 oz
- Cream 0 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
In a large pot, cook the farfalle in salted water for the time specified on the package.
Step 2
Cut the fennel into large chunks and place it in a blender, along with the basil leaves, garlic, pine nuts, and olive oil.
Step 3
In a small saucepan, combine the cream with an equal amount of water. Place it over heat and bring to a boil. Tilt the saucepan so that the boiling mixture of water and cream is at the bottom, and press a piece of cold butter on top with your hand. The butter will begin to drip down in thin yellow streams, and where the streams merge with the water and cream mixture, whisk the butter in. After a few minutes, the saucepan will contain a thick yellow sauce. Mix it with the juice of half a lemon, the contents of a blender (such as fennel, etc.), and season with salt and pepper.
Step 4
Once the farfalle are cooked, drain them in a colander, then toss with the fennel and basil sauce, and serve immediately.
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