Pasta Pan with Fennel
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tuber / s fennel
- 1 onion (s)
- 1 orange (s)
- 2 tablespoon pumpkin seeds
- 20 ml Pernod at will
- salt and pepper
- sugar
- 500 g tortelloni, fresh
- 100 ml vegetable stock
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Clean and wash the fennel. Quarter the tubers and cut out the stalk. Cut the quarters across into 1/2 cm wide strips. Peel and finely dice the onion. Squeeze the orange.
- Heat the olive oil in a large pan and fry the fennel and onions in it for about 3 minutes until golden. Add the pumpkin seeds, roast them briefly and deglaze the mixture with orange juice and Pernod if you like. Season with salt, pepper and sugar and simmer for 2 to 3 minutes.
- Then put the tortelloni with the stock and butter in the pan, toss everything well and let it simmer for 3 to 4 minutes.
- Sprinkle with pepper and serve on serving plates.
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