Make 6 servings
2 bulbs fennel, trimmed & quartered 1 lb (1/2kg) fettucine 2 Tbsp olive oil Grated Parmesan Parsley (garnish) 1. Simmer fennel in 4 quarts salted water until tender, about 15 minutes. 2. Lift fennel from water and slice. Keep warm. 3. In the fennel water, cook the fettucine until al dente. 4. Drain pasta. Add olive oil and fennel. 5. Serve with sprinkle of Parmesan and parsley.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
