Winter Pasta for Vata
Reprinted with permission from Heaven's Banquet by Miriam Kasin Hospodar
A julienne of carrots and fennel tossed with Ginger Gremolata. Whole wheat pasta offers a nice color contrast to the fennel. If fennel is not in season, substitute slivered celery or even julienned green beans. (Don't worry about the fennel tops — I just like to utilize them if the fennel bulb has been gracious enough to provide them). You can toast fennel seeds in the toaster oven, which works perfectly when you watch them like a hawk. They go from lightly toasted to burned in seconds.
- 1 pound (500 g) fresh linguine, fettuccine, or spaghetti or ½ pound (230 g) dried
- ⅓ cup (80 ml) oil
- Pinch of hing (optional)
- 2 cups (180 g) carrots, cut into 2-inch (5 cm) lengths and finely julienned
- 3 cups (330 g) fennel stalks, cut into 2-inch (5 cm) lengths and slivered lengthwise
- Up to 4 tablespoons chopped fennel tops (if on the fennel bulb)
- Liquid seasoning or salt
- 1 tablespoon fennel seeds
- 2 tablespoons lemon juice
- ½ cup (50 g) slivered pecans, lightly toasted
- Black pepper
- Cook the pasta until al dente. Drain.
- Heat the oil in a large skillet over low heat. Add the hing and sauté for 30 seconds, until fragrant. Add the carrots, fennel, and fennel tops and sprinkle with liquid seasoning or salt. Stir, cover, and cook until tender, stirring occasionally.
- Toss the vegetables, fennel seeds, lemon juice, Ginger Gremolata, pecans, and a sprinkling of black pepper with the pasta. Adjust the seasoning. Serve with Ginger Gremolata