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.
