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Nutrition Facts
Serving Size 1 (160g) Recipe makes 8 servings
Calories 381
Calories from Fat 141		(37%)
Amount Per Serving		%DV
	Total Fat 15.7g	24%
	Saturated Fat 5.2g	25%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 6.1g
	Trans Fat 0.0g
Cholesterol 71mg		23%
Sodium 67mg		2%
Potassium 370mg		10%
Total Carbohydrate 46.0g		15%
	Dietary Fiber 3.6g	14%
	Sugars 1.5g
Protein 15.4g		30%
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Walnut and Roasted Fennel Pasta

Recipe #397961 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: SarasotaCook
Nov 5, 2009

This is a absolute fantastic side dish. Serve with some grilled steak or chicken and this is just creamy and good. I know it sounds a bit different, but it is really worth trying. The last wedding I catered I had request after request for this recipe. I don't necessarily consider this as a main dish, but a wonderful side dish.

SERVES 8 , 8 Servings (change servings and units)

Ingredients

1 lb bow tie pasta
3/4 cup ricotta cheese (no low fat)
3/4 cup walnuts (chopped fine)
2 teaspoons minced garlic
4 tablespoons fresh parsley (chopped fine)
3/4 cup ricotta cheese
1 fennel bulb, thin sliced (roasted)
salt
pepper

Garnish

Directions

1
Fennel -- Heat the oven to 400. On a small baking sheet, line with either foil or parchment and add the fennel and drizzle with some olive oil, salt and pepper. Roast for 15 minutes until it starts to brown and it begins to soften. Not too soft - you still want it slightly crisp. Remove and keep warm.
2
Sauce -- Mix the walnuts, parsley, ricotta, garlic, salt and pepper to taste.
3
Pasta -- Cook according to directions. Drain and set to the side, but keep warm. Reserve a little of the pasta water to thin out the sauce just a bit.
4
Combine -- In a large bowl, add the ricotta sauce and the fennel to the pasta and mix well. If you would like the sauce a bit thinner, just add a little of the pasta water. Garnish with some fresh parsley.