Pasta with Fennel, Lemon, Kale, Rosemary, and Red Onion

 
 

Ingredients

 

  • ½ of a red onion

  • 1 tablespoon of chopped rosemary 

  • Juice of 1 Meyer lemon 

  • Fennel (chopped bulb and fennel fronds)

  • ½ bunch of dino kale roughly chopped

  • Pasta (Mill Valley Malfadine Noodles are recommended)

  • Salt and pepper to taste 

  • 1 tablespoon of olive oil 

  • 1 tablespoon of butter 

  • 1-2 cloves of garlic

  • Optional: ⅓ cup of grated parmesan

Instructions

  1. Begin by bringing a pot of water to a boil with salt and cooking pasta, strain and save ¼ cup of pasta water 

  2. In a pan on medium heat add butter, olive oil, and garlic, and cook until fragrant. 

  3. Add finely chopped rosemary and sliced red onion and cook until the onion is soft. 

  4. Add chopped fennel bulb and kale and cook for another 2 minutes. 

  5. Add pasta noodles and pasta water, stirring until pasta is thoroughly mixed. 

  6. Optional: add grated parmesan cheese 

  7. Top with the juice of one lemon and serve garnished with fennel fronds. 

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