The bright green, feathery foliage on this fennel bulb are called fronds. They're chopped up and added to this dish for a subtle licorice flavor.
2 cups diagonally sliced carrot
2 cups uncooked fusilli (twisted spaghetti)
1 1/2 tablespoons olive oil
1 cup chopped fennel bulb
1 1/2 cups thinly sliced leek (about 1 medium)
1 cup red bell pepper strips
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh thyme
3 garlic cloves, minced
1 cup frozen green peas, thawed
1/2 cup dry vermouth
1/2 teaspoon salt
3/4 cup (3 ounces) grated Asiago cheese, divided
2 tablespoons chopped fennel fronds
How to Make It
Steam carrot, covered, 5 minutes or until crisp-tender. Set aside.
Cook pasta according to package directions, omitting salt and fat. Drain well, and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add fennel; sauté 3 minutes. Add leek and next 5 ingredients (leek through garlic); sauté 5 minutes. Add carrot, peas, vermouth, and salt. Cover, reduce heat, and simmer 2 minutes.
Combine pasta, vegetable mixture, cheese, and fennel fronds in a bowl, and toss well.