October 20, 2017

WHOLE WHEAT PASTA WITH FENNEL

Ingredients:
fennel - 2 1/4 cups (cut into thin strips)
Whole wheat pasta shells - 300 gms
water - 2 1/2 litres
Salt -1 tsp
Eggs -4
heavy whipping cream - 1 cup
whole wheat flour - 2 tbsp
Tomato paste - 6 tbsp
Freshly ground pepper to taste
Sea salt -2 tsp
Parsley - 1/4 cup (chopped)
Gouda cheese -  1 cup (sliced)
Butter - 1/4 cup

Method:

  • Cool fennel and pasta together in boiling salted water for 8 minutes or until tender; drain.
  • Beat eggs with cream, flour, tomato paste, pepper, sea salt, and 2 tsp parsley.
  • Preheat oven to 350 degrees.
  • Place pasta and fennel in buttered casserole dish. 
  • Pour egg mixture and bake for 20 minutes. Place cheese slices on top and dot with butter.
  • Bake another 10 minutes.
  • Remove from oven and garnish with remaining parsley.
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