Fennel Linguine with Microgreens
Fennel bulb and fennel microgreens are a versatile ingredient with a delicate, sweet, and slightly anise-like flavor that can elevate many dishes. Fennel microgreens, which resemble dill, offer numerous culinary uses. They can be used as a flavorful garnish, incorporated into noodle dishes and salads.
Ingredients
- 1 pound whole fennel
- 1/4 cup olive oil
- 1/2 onion
- 1 tbsp lemon juice plus the zest of one lemon
- 1/2 cup olives of your choice
- 1/4 cup crumbled feta cheese
- 6 oz dry linguine cooked per package (reserve 1/2 cup liquid)
- salt and pepper to taste
- 1/2 cup fennel microgreens
Instructions
- Slice the root end of the fennel bulb and cut julienne style.1 pound whole fennel
- Thinly slice the onion.1/2 onion
- In a large skillet over medium heat, add the olive oil, sliced fennel and onions cooking until they are nicely browned. Add the olives.1/2 cup olives, 1/4 cup olive oil
- Turn off heat, stir in lemon juice and cover the pan.1 tbsp lemon juice
- Add fennel onion mixture to the cooked pasta.6 oz dry linguine
- Add the cooking liquid to the mixture if needed for best consistency. Salt and pepper to taste.salt and pepper to taste
- Plate the pasta and top with feta, lemon zest, and fennel microgreens.1/4 cup crumbled feta cheese, 1/2 cup fennel microgreens