Usuba
Green Pasta with Fennel and Cream Sauce
Delicate colored pasta with stewed vegetables, creamy cheese and milk sauce, and crispy pine nuts. The dish is garnished with fresh basil and a hint of lemon.
- Total
- 40 min
- Standard serving
- 377.5 g
1
Ingredients
Total 14- Green Tagliatelle Pastaзеленый
100 g - Fennel
62.5 g≈ 1/4 pcs - Olive oil
7.5 ml≈ 1.5 tsp - Pine nuts
4.875 g≈ 1.5 tsp - Lemon juice
7.5 ml≈ 1.5 tsp - Garlic
0.75 g≈ 1/4 clove - Butter
3.75 ml≈ 3/4 tsp - Salt
to taste - Onion
37.5 g≈ 1/4 pcs - Green basil
12.5 g≈ 2.5 stalk - Cheese
25 g - Black peppercornsмолотый
to taste≈ 1.5 pcs - Milk
62.5 ml≈ 4 tbsp - Carrot
50 g≈ 1/2 pcs
Instructions
- 1
Step 1
Boil the noodles in salted water until cooked. Drain in a colander.
- 2
Step 2
Finely chop the fennel and carrots. Stew in olive oil for 10 minutes. Add crushed garlic, salt, black pepper and 1 teaspoon of lemon juice.
- 3
Step 3
Finely chop the onion and sauté it in butter. Dilute with the remaining lemon juice.
- 4
Step 4
Pour in the milk and bring to a boil. Grate the cheese on a fine grater and melt it in the sauce. Salt and pepper to taste.
- 5
Step 5
Mix cooked pasta with stewed vegetables, butter sauce, pine nuts and fresh basil leaves. Serve immediately.
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