Description
Fresh and light pasta with unique flavors of saffron, fennel, lemon and capers, topped with a pine nut and panko breadcrumb mix.
Ingredients
- 8 ounces, weight Linguine Or Fettuccine Pasta, Gluten Free If Desired (*reserve 1 Cup Pasta Water)
- 1 Tablespoon Olive Oil, Plus 1 Teaspoon, Divided
- 2 cloves Garlic, Minced
- ¼ cups Pine Nuts
- ½ cups Panko Breadcrumbs
- 1 Fennel Bulb, Trimmed And Sliced Thin, About 2 Cups (discard Green Parts)
- ¼ cups Dry White Wine (I Used Sauvignon Blanc)
- ¼ teaspoons Saffron
- ¼ cups Capers
- ½ teaspoons Ground Sea Salt
- ½ teaspoons Freshly Ground Black Pepper
- 1 Tablespoon Fresh Lemon Juice
Preparation
Cook pasta according to package directions, reserving 1 cup liquid.
Meanwhile, in a large sauté pan, combine 1 tablespoon olive oil, garlic, pine nuts and breadcrumbs. Cook the pine nuts and breadcrumbs over medium heat, stirring occasionally, until nuts and breadcrumbs are lighted toasted, about 4–5 minutes. Remove pine nuts and breadcrumbs from pan and set aside in a medium bowl.
In the same sauté pan, add remaining 1 teaspoon olive oil and the fennel. Cook for 7–8 minutes until soft and starting to brown, stirring occasionally. Add white wine, reserved liquid from the pasta, saffron, capers, salt and pepper. Add pasta noodles and stir. Remove pasta from heat; add lemon juice and stir.
Serve pasta in a bowl and top with the breadcrumb/pine nut mixture just before serving. Best served immediately.
Note: Make sure you add the breadcrumb mix just before serving or it may dry out the pasta.
