Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, carrot and fennel pasta with ginger. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Carrot and fennel pasta with ginger is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Carrot and fennel pasta with ginger is something which I have loved my entire life.
Free UK Delivery on Eligible Orders Looking For.carrot? Carrot and fennel pasta with ginger Alessandra. This is a restorative mix of sautéd winter vegetables and pasta with a little ginger dressing to add another layer to the flavours.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook carrot and fennel pasta with ginger using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Carrot and fennel pasta with ginger:
- Take 1 tbsp olive oil
- Prepare pinch asafoetida - optional
- Prepare 4 medium sized carrots, cut into fine batons
- Make ready 1 head fennel, cut into fine strips
- Get Any fronds from the top of the fennel, chopped finely
- Take 2 tsp fennel seeds
- Prepare 1 tbsp lemon juice
- Take Handful pecans or walnuts, toasted and then finely chopped - optional
- Get Salt and pepper
- Get Pasta for 2 servings - prepare according to instructions
- Make ready For the ginger dressing
- Take 2 tsp fresh ginger, minced
- Prepare 2 tsp lemon zest, grated
- Get 1/2 cup flat leaf parsley, finely chopped
About this Recipe: LadanEM: You can make this healthy and easy pasta anytime of the year but it is the best for cold winter days. Melt the butter in a large pressure cooker over medium heat. Add the the wine, bring to a boil. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back.
Steps to make Carrot and fennel pasta with ginger:
- Heat the oil in a pan (with a lid for later). Add the asafoetida if using and sauté for about 30seconds.
- Add the carrots and fennel (and fennel tops). Add a pinch of salt. Stir then cover and cook until tender. Stir every so often.
- For the ginger dressing: mix the ingredients together. Change the balance according to your taste.
- When the carrots and fennel are ready, mix in the fennel seeds, lemon juice and nuts. Add a few grinds of pepper. Mix in some of the ginger dressing.
- Add the vegetables to the pasta. Spoon the rest of the dressing on top or serve on the side. Enjoy 😋
In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Use tongs to transfer the pasta to the frying pan along with a good splash of pasta water. Increase the heat to high and toss well. Stir through the remaining fennel slices, the parsley and lemon juice, season generously, then tip straight into two bowls to serve.
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