Conchiglie with fennel-lemon cream, crispy cannellini beans, and parmesan pangrattato

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the fennel and shallot on a baking tray, add 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Toss well and roast for 20 minutes, until the fennel is tender with browned edges.

2. 2

   Meanwhile, pat the cannellini beans very dry and toss them with 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper, and the red pepper flakes if using. Spread on a second tray and bake at 220 °C / 425 °F for 18 to 20 minutes, shaking halfway through, until golden and lightly crisp.

3. 3

   Bring a large pot of water to a boil. Salt it and cook the conchiglie until al dente according to the package directions. Reserve 250 ml / 1 cup of the pasta water before draining.

4. 4

   In a wide skillet over medium heat, warm 1/2 tbsp olive oil with the butter. Add the sliced garlic and breadcrumbs, and cook for 2 to 3 minutes, stirring, until golden. Add 30 g / 1 oz of the parmesan and the parsley, stir for 30 seconds more, then remove from the heat to keep the pangrattato crisp.

5. 5

   Transfer the roasted fennel and shallot to a blender. Add the minced garlic, cream, vegetable broth, lemon zest, 2 tbsp lemon juice, the remaining 30 g / 1 oz parmesan, and 60 ml / 1/4 cup of the pasta water. Blend until smooth and creamy. Taste and adjust with the remaining salt and black pepper.

6. 6

   Pour the fennel cream into the same wide skillet and warm over medium-low heat for 2 minutes. Add the drained pasta and toss well. If needed, add more pasta water little by little to create a silky sauce that coats the pasta.

7. 7

   Serve the pasta in shallow bowls. Top with the crispy cannellini beans, parmesan pangrattato, and any reserved fennel fronds if you have them. Finish with a twist of black pepper and a few drops of olive oil.