I was alone tonight, but hadn't yet made my third meal this week. The final meal was Fresh Linguine Pasta with Roasted Fennel and Garlic Breadcrumbs. It didn't look that exciting, I was proven wrong.
The fennel was roasted while the pasta cooked. The breadcrumbs were toasted with a bit of butter and garlic, then a light sauce of lemon zest was made. The pasta was added to the sauce (not the other way around) to coat the pasta.
This was then topped with a ricotta-lemon mixture, Castelvetrano olives and the breadcrumbs. The combination was delicious.
4 Stars
Made: January 4, 2017
No comments:
Post a Comment