Fennel seeds and fresh basil echo the subtle licorice flavor of the fresh fennel.
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When the fennel is just cooked, cook the spaghettini until al dente, drain it, and return it to its pot. Add the roasted mixture to the pot and toss. Add the remaining olive oil. Tear the basil into pieces and add it to the pot. Just before serving, toss with the mozzarella and Parmigiano. Serve immediately, with extra Parmigiano on the table.
My carnivore son grumbled that this had no meat, but then after trying it, proceeded to have seconds and commented how good it was! Delicious and easy!
Wow!This was wonderful! You must love mild roasted garlic flavor and a spicy flavor, but this is easy and delicious for weekday adult dinners or easy company.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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