Fusilli with roasted fennel cream, lemon, brown butter and crunchy pistachio

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the fennel wedges, shallot, and garlic cloves on a sheet pan. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and the black pepper. Toss well and roast for 22 to 25 minutes at 220 °C / 425 °F, until the fennel is tender and golden at the edges.

2. 2

   While the vegetables roast, bring a large pot of water to a boil and add the remaining salt. Cook the fusilli until al dente according to package timing. Reserve 120 ml / 1/2 cup of the pasta cooking water and drain the pasta.

3. 3

   Place the pistachios in a small dry skillet and toast over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

4. 4

   Transfer the roasted fennel, shallot, garlic, hot vegetable broth, cream, Parmesan, lemon zest, and 20 ml / 4 tsp lemon juice to a blender. Blend until smooth. If needed, add a few spoonfuls of the reserved pasta water to adjust the texture.

5. 5

   Heat a large skillet over medium heat and add the butter along with the remaining tablespoon of olive oil. Cook for 2 to 3 minutes until the butter turns hazelnut brown and smells nutty, without burning.

6. 6

   Pour the fennel cream into the skillet with the brown butter and stir for 1 minute over medium-low heat. Add the cooked fusilli and toss well so the pasta is fully coated. Stir in a little reserved pasta water if you want a looser sauce.

7. 7

   Add half of the chopped pistachios and half of the parsley. Toss gently and adjust salt to taste.

8. 8

   Serve immediately with the remaining pistachios, the rest of the parsley, and, if desired, a little extra Parmesan and lemon zest on top.