Creamy Cavatelli with Roasted Fennel, Lemon, Ricotta and Pistachio

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the fennel on a sheet pan, toss with 2 tbsp / 30 ml olive oil, 1/2 tsp salt, and the black pepper. Roast for 22 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until tender and browned at the edges.

2. 2

   While the fennel roasts, toast the pistachios in a small skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Remove and set aside.

3. 3

   Bring a large pot of water to a boil. Add the remaining salt and cook the cavatelli according to the package, usually 10 to 12 minutes, until al dente. Reserve 3/4 cup / 180 ml of the pasta cooking water before draining.

4. 4

   In a wide skillet, melt the butter with the remaining 1 tbsp / 15 ml olive oil over medium heat. Add the shallot and cook for 3 minutes until soft. Stir in the garlic and thyme and cook 30 seconds more.

5. 5

   Add half of the roasted fennel and 1/2 cup / 120 ml of the reserved pasta water to the skillet. Cook for 1 minute, then blend with an immersion blender, or carefully transfer to a blender, together with the ricotta, Parmesan, lemon zest, and 2 tbsp / 30 ml lemon juice, until smooth and creamy.

6. 6

   Return the sauce to the skillet over low heat. Add the drained cavatelli and the remaining roasted fennel. Toss for 1 to 2 minutes, adding the remaining pasta water little by little as needed to loosen the sauce.

7. 7

   Turn off the heat and add the chopped parsley. Taste and adjust with salt, pepper, and a few extra drops of lemon juice if desired.

8. 8

   Serve immediately topped with the toasted pistachios and extra grated Parmesan if you like.