Fennel Lemon Tagliatelle

This very tasty vegetarian recipe is from Tegernseekitchen.

It is not much work to do. The pasta is creamy and fennel and dill go very well together. The breadcrumbs topping is something I will use on other dishes in the future. 

Recipe for 2:

150 g tagliatelle

75 g Mascarpone, zest of 1 lemon, juice of 1/2 lemon, lemon salt and pepper

1 medium bulb of fennel, 1 medium yellow onion, 3 cloves of garlic

1/3 cup breadcrumbs

2 tbsp olive oil, 1 tbsp butter 

Fresh dill, grated Grana Padano

Preheat the oven 200 C.

Cut the fennel in halve, then in strips. Put it in a bowl and season with salt and pepper and add 1tbsp olive oil. Put on a baking sheet and stick in the oven for 20 to 25 min.

Cut the onion in strips too, slice the garlic. Add oil and butter to a pan and saute the onion garlic mix until soft. Season with lemon salt. Add the breadcrumbs and brown them.

Cook the tagliatelle. 

Take 2 tbsp pasta water and mix it with the Mascarpone to get smooth. Add zest and juice from the lemon, lemon salt and pepper.

Drain the pasta and mix it with the cream and a lot of dill. Just keep a little for decoration later. Place on a plate, top on one side with fennel and on the other side with onion breadcrumbs. Finish with dill and grated cheese.