Creamy Fusilli with Golden Fennel, Lemon and Ricotta, with Toasted Almonds and Dill

Instructions

1. 1

   1. Bring a large pot of generously salted water to a boil. Cook the fusilli until al dente according to the package timing. Reserve 180 ml (3/4 cup) of the pasta cooking water before draining.

2. 2

   2. While the pasta cooks, heat a large skillet over medium-high heat. Add the olive oil and butter. Add the sliced fennel and shallot, and cook for 8 to 10 minutes, stirring occasionally, until the fennel is deeply golden and tender.

3. 3

   3. Add the chopped garlic and red pepper flakes to the skillet. Cook for 30 seconds, just until fragrant. Pour in the dry white wine and let it reduce for 2 to 3 minutes.

4. 4

   4. Reduce the heat to medium. Add the ricotta, grated Parmesan, lemon zest, lemon juice, salt, and black pepper. Mix well and gradually add some of the pasta cooking water until you have a creamy, flowing sauce.

5. 5

   5. Add the drained fusilli to the skillet and toss for 1 to 2 minutes so the sauce coats the pasta well. Add more pasta water if needed to adjust the consistency.

6. 6

   6. In a small dry skillet, toast the sliced almonds over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant. If you prefer to use the oven, toast them on a tray at 350°F (175°C) for 5 to 7 minutes.

7. 7

   7. Remove the pasta from the heat and add most of the chopped fresh dill. Toss gently. Taste and adjust with more salt, pepper, or a few extra drops of lemon juice if desired.

8. 8

   8. Serve the fusilli immediately topped with the toasted almonds, the reserved fennel fronds, the remaining fresh dill, and a little extra Parmesan if desired.