Linguine with Fennel and Kale
By: Tiny Farmhouse
Course: Main Dish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes 4 Servings
8 ounces Dreamfields Linguine prepared according to package
2 tablespoons olive oil
1 medium shallot peeled, trimmed, finely chopped
1 pound fennel Makes 3 cups, trimmed and cut into 1/4 half-rounds
1 teaspoon fennel seed
1/8 teaspoon crushed red pepper flakes
1 bunch Lacinato kale makes 4 cups when sliced into wide ribbons
1/4 cup seedless raisins plumped in warm water
1/2 cup water (reserved from pasta-cooking)
1/4 cup walnuts chopped, toasted
4 tablespoons grated Pecorino-Romano cheese (1 tablespoon per serving)
black pepper freshly ground
Prepare the pasta according to the package directions.
Heat the oil in a large saute or frying pan over medium heat. Add the shallot, fennel, fennel seed and crushed red pepper flakes and saute until the fennel has softened and is becoming translucent, 7 to 8 minutes.
Add the kale and raisins to the saute pan and cook, stirring frequently, until the kale has wilted and is bright green, 5 to 6 minutes.
Reserve 1/2 of the pasta cooking water and add to the saute pan.
Transfer the linguine to the saute pan, stir well and cook for 1 to 2 minutes before serving, then season with salt and pepper.
Serve 1/4 the pasta and vegetables per person, and top each serving with 1 tablespoon toasted walnuts and 1 tablespoon grated Pecorino-Romano cheese.
14 g Fat
62 g Carbohydrates
14 g Protein
1.5 g Saturated Fat
5 mg Cholesterol
110 mg Sodium
11 g Dietary Fiber