Creamy farfalle with roasted fennel, golden lemon and mascarpone, topped with crispy capers and dill

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the fennel and the thin slices from half of the lemon on a sheet pan. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 22 to 25 minutes, turning halfway through, until the fennel is tender and golden and the lemon is lightly caramelized.

2. 2

   While the fennel roasts, bring a large pot of generously salted water to a boil. Cook the farfalle until al dente according to the package directions. Reserve 3/4 cup / 180 ml of pasta water before draining.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the well-dried capers and cook for 1 to 2 minutes until they open slightly and become crisp. Transfer them to a paper towel-lined plate.

4. 4

   In the same skillet, melt the butter over medium heat. Add the shallot and cook for 3 minutes until softened. Stir in the garlic and red pepper flakes, if using, and cook 30 seconds more.

5. 5

   Add the roasted fennel and roasted lemon slices to the skillet. Cook for 1 minute, gently mashing a few pieces of fennel with a spoon to help create a creamy base.

6. 6

   Lower the heat. Add the mascarpone, grated Parmesan, zest from the remaining half lemon, 1 tablespoon lemon juice, and 1/2 cup / 120 ml of the reserved pasta water. Stir until the sauce is smooth and glossy. Add the remaining water gradually if needed to adjust the texture.

7. 7

   Add the drained farfalle and chopped dill. Toss for 1 to 2 minutes until the pasta is evenly coated. Taste and adjust with the remaining salt and more black pepper as needed.

8. 8

   Serve immediately topped with the crispy capers, a little extra fresh dill, and more Parmesan if desired.