Did you know the name Farfalle (that most of us know as bow-tie pasta) comes from the Italian word farfalla, for butterfly?
The addition of fennel, which relaxes into a mellow, sweet flavor when cooked, really makes this dish (delicious hot or chilled) unique. The almond pesto adds textural interest as well as a smooth nutty flavor.
1 lb. farfalle
1 garlic clove, roughly chopped
1/3 cup unsalted roasted almonds (slivered work well)
1 cup flat-leaf parsley leaves
¾ cup extra-virgin olive oil
¼ cup freshly grated Parmesan (preferably Parmigiano-Reggiano, of
course)
Sea salt and pepper
2 medium sized zucchini, halved lengthwise and sliced into half coins
1-2 bulbs fennel, stem removed, cored and sliced (do this immediately before adding to the skillet, fennel doesn‘t wait well)
In a food processor, add garlic and almonds, pulse until coarsely chopped. Add parsley leaves and 1/2 cup of olive oil, process until parsley is chopped and the mixture comes to a pesto consistency. Stir in cheese, and season with salt and pepper, refrigerate while proceeding.
Bring a large pot of salted water to a boil. Add farfalle and cook according to package directions, or until pasta is al dente, drain.
While the pasta is cooking, heat 1 tablespoon of olive oil over medium high heat until shimmering and fluid, in a large skillet. Add the zucchini and fennel, cook until tender and golden, about 5 minutes. Season with salt and pepper and remove from heat. Add the pesto to the zucchini and fennel, then toss with the farfalle. Alternatively, if your skillet is not large enough, toss mixture in a bowl. Fennel fronds, cut with kitchen shears, make a nice finishing garnish.
LisaRene says:
February 3rd, 2008 at 11:32 pmVery sophisticated blog. Love the style and architecture, it says a lot about you. I appreciate what you said in your “About”. Look forward to checking back and seeing what you are cooking up!
Lyn LeJeune says:
February 12th, 2008 at 5:46 amI love this site. I just posted some of my Country Cajun Recipes on my blog and wanted to let you know. I’m doing this in conjunction with my project, The Beatitudes Network-Rebuilding the Public Libraries of New Orleans. I am donating all of the royalties from the sale of my book, The Beatitudes, directly to the New Orleans Public Library Foundation. I’m 100% Cajun and food brings people to the table to eat and talk about books! Enjoy the recipes, like Pain Perdu (Lost Bread) that kept the Acadians alive during their trek from Canada to Louisiana. I’m working on pouring dark, melted chocolate over my fried sweet potatoes, then sprinkling the powdered surgar.
Merci mille fois- thanks a million. PS I will be posting about food blogs in the coming weeks so if you want me to mention yours, let me know at lynlejeune@cox.net
Lyn LeJeune – Rebuilding the Public Libraries of New Orleans
www.beatitudesinneworleans.blogspot.com
John Calkins says:
February 20th, 2008 at 6:01 pmThat is one of those recipes that is good hot or chilled. http://hotcookies.net
hanne says:
March 1st, 2008 at 6:45 amI just came across your site from the Daring Bakers site. I see that you’ve joined up! It’s a fun group.
I really liked reading this post. Your flavour description is great! I love the description of the flavour of fennel “relaxing.” I’m always looking for ways to use fennel, so thanks for a good idea!
Josh says:
March 13th, 2008 at 12:29 pmalso, the word “butterfly” was named because when you watch them they “flutter by.”
Deborah says:
March 18th, 2008 at 1:53 pmI’m intrigued by the almond pesto - I have never had an almond pesto! Sounds delicious.
Sally Sue says:
April 1st, 2008 at 5:51 pmFennel and almond pesto? I am in HEAVEN and haven’t even tried it yet! Can’t wait to do so! Sounds amazing! Will be checking out your other recipes as well and can’t wait to see what else I find! Thanks!
Christine says:
April 5th, 2008 at 5:56 amWhat an elegant dish. This dish is perfect for a lunch date! I can’t wait to try this out and impress all my friends!
Heather says:
July 30th, 2008 at 5:00 pmI made some minor changes and it was great. Thanks for the idea!