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.
How to Make It
Step 1
Steam carrot, covered, 5 minutes or until crisp-tender. Set aside.
Step 2
Cook pasta according to package directions, omitting salt and fat. Drain well, and set aside.
Step 3
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.
Step 4
Combine pasta, vegetable mixture, cheese, and fennel fronds in a bowl, and toss well.
You May Like
