Lemony Fennel and Broccoli Pasta Trofie

         Pasta of Many Choices     Lemony Fennel and Broccoli Trofie

I no longer publish my family on the blog as things were so different 18 years ago when I began as DineWithDonna.  This photo on the left is from a display in Italy of the speciality pasta from the three long aisles of choices in a grocery store.  Trofie begins as a flat noodle and is finished in a twist.  It is designed to hold the sauce accompanying the addition to the pasta.  My daughter makes a Trofie pasta dish with green beans.  Oh Yum!    Serves 4

Ingredients: 

2 tablespoons EVOO

1 large fennel bulb, finely chopped

3 cloves garlic, sliced

1 teaspoon fennel seeds

1/2 teaspoon chili flakes, plus extra to serve

12 ounces Trofie Pasta

1 head broccoli, finely chopped

1 unwaxed lemon, zest and juice

  Pecorino cheese

Directions:

Set a large frying pan or sauté pan over a medium heat and add 1 1/2 tablespoon oil and the fennel.  Add a pinch of salt and gently fry, stirring frequently for 10 minutes until softened with no color.  Add garlic, fennel seeds and chili flakes, cook for another 3 to 5 minutes until fragrant.

Meanwhile bring a pan of water to a boil, (add salt only to boiling water)  and cook the pasta stirring frequently for 12 to 15 minutes until al dente, adding the broccoli the last three minutes.  Using a large mug

scoop out a cup of the pasta cooking water, then drain the pasta.

Add the pasta to the fennel mixture with the lemon zest and juice and a generous "glug" of pasta cooking water, tossing through until you have a glossy sauce.  Grate over the pecorino cheese and drizzle over with the remaining 1/2 tablespoon EVOO.  Top with black pepper and more chili flakes, if liked.