Fresh Linguine & Roasted Fennel with Lemon Ricotta, Castelvetrano Olives & Breadcrumbs
(from castro15’s recipe box)
Categories: Pasta
Ingredients
- 10 Ounces Fresh Linguine Pasta
- ⅓ Cup Part-Skim Ricotta Cheese
- 3 Cloves Garlic
- 1 Fennel Bulb
- 1 Lemon
- 1 Bunch Parsley
- 1 Ounce Castelvetrano Olives
- 2 Tablespoons Butter
- 1 Shallot
- 1/4 Cup Breadcrumbs
Directions
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Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Pick off and mince a few of the fennel fronds (the thread-like tops of the plant). Cut off and discard the fennel stems. Halve and core the fennel bulb; slice into ½-inch-thick strips. Pick the parsley off the stems. Peel and mince the garlic. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra). Pit the olives; roughly chop.
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Place the sliced fennel bulb on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 18 to 20 minutes, or until tender and lightly browned. While the fennel roasts, in a small bowl, combine the ricotta cheese and the juice of 3 lemon wedges; season with salt and pepper to taste.
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While the fennel roasts, in a large pan, melt the butter on medium until hot. Add the garlic, shallot and half the parsley. Cook, stirring frequently, 1 to 2 minutes, or until fragrant and softened. Add the breadcrumbs. Cook, stirring frequently, 2 to 4 minutes, or until toasted and browned. Season with salt and pepper to taste; transfer to a paper towel-lined plate. Wipe out the pan.
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While the fennel continues to roast, in the pan used to make the breadcrumb mixture, combine the lemon zest, the juice of the remaining lemon wedge, ½ cup of water and 2 tablespoons of olive oil; season with salt and pepper to taste. Heat to boiling on high; stir to thoroughly combine. Remove from heat.
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Using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 4 to 6 minutes, or until tender. Reserving ¼ cup of the pasta cooking water, drain thoroughly and transfer to the pan of sauce. Add the roasted fennel bulb, minced fennel fronds and reserved pasta cooking water. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until well combined. Remove from heat; season with salt and pepper to taste.
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Spread a layer of the lemon ricotta onto the sides of 2 dishes. Divide the finished pasta between the dishes. Garnish with the olives, breadcrumb mixture and remaining parsley. Serve with the remaining lemon ricotta on the side. Enjoy!