CookEat Recipe
Pasta and Fennel with Ricotta
Fennel and onion soften with rosemary before ricotta is stirred in. Pasta and couscous are folded through the creamy vegetables and finished with parsley.
Method
Steps
Step 1
Weigh pasta and couscous dry. Cook pasta in 1200 ml boiling water for its package time; reserve 150 ml and drain. Cover couscous with remaining 270 ml boiling water for 5–10 minutes or its package time, then fluff.
Step 2
Thinly slice fennel and onion, chop rosemary and parsley. Heat olive oil in a large lidded pan over medium heat. Cook onion and fennel for 8 minutes; add rosemary and 100 ml reserved water, cover and cook gently for 8–10 minutes until fennel is tender.
Step 3
Reduce to low heat and stir in ricotta and remaining reserved water. Fold in pasta and couscous and warm for 2–3 minutes without boiling. Stir in parsley and serve.
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Cooked 3 times