Farfalle with fennel and basil sauce
6 servings
12 minutes
Farfalle with fennel and basil sauce is an exquisite dish of Italian cuisine that combines the freshness of greens and the tenderness of a creamy sauce. Farfalle, named for their butterfly shape, perfectly hold the aromatic sauce made from fennel, basil, garlic, and pine nuts. Fennel adds a refined sweet note to the sauce while basil contributes freshness and a slight bitterness. The tradition of using these ingredients dates back to Italy's regional cuisine where herbs and nuts are actively used to enrich flavor. The finishing touch is a rich creamy sauce with lemon juice that highlights the complexity of taste. This dish is perfect for a cozy Italian-style dinner that combines the tenderness of pasta with the aromatic splendor of greens.
1
In a large pot, boil the farfalle in salted water for the time indicated on the package.
- Farfalle pasta (butterflies): 500 g
- Salt: to taste
2
Cut the fennel into large pieces and put it in the blender, add basil leaves, garlic, pine nuts, and olive oil.
- Fennel: 200 g
- Basil: 100 g
- Garlic: 4 cloves
- Pine nuts: 20 g
- Olive oil: 50 ml
3
In a small saucepan, mix cream with an equal amount of water. Place on heat and bring to a boil. Tilt the saucepan so that the boiling mixture of water and cream is at the bottom, and press a piece of cold butter on top with your hand. The butter will start to drip in thin yellow streams, and where the streams merge with the water and cream mixture, whisk the butter. After a few minutes, a thick yellow sauce will form in the saucepan. Mix it with the juice of half a lemon, the contents of the blender (fennel, etc.), and season with salt and pepper.
- Cream: 20 ml
- Butter: 100 g
- Lemon: 0.5 piece
- Salt: to taste
4
When the farfalle are cooked, drain them in a colander, then mix with the fennel and basil sauce, and serve immediately.
- Farfalle pasta (butterflies): 500 g