Winter Pasta for Vata

Diets

Vegan

Ingredients

Produce
- 2 cups Carrots
- 3 cups Fennel stalks
- 4 tbsp Fennel tops
- 1 Pinch Hing

Condiments
- 2 tbsp Lemon juice

Pasta & Grains
- 1 lb Linguine, fresh

Baking & Spices
- 1 Black pepper
- 1 tbsp Fennel seeds
- 1 Liquid seasoning or salt

Oils & Vinegars
- 1/3 cup Oil

Nuts & Seeds
- 1/2 cup Pecans, lightly toasted

Found on mapi.com

Description

A julienne of carrots and fennel tossed with Ginger Gremolata. Whole wheat pasta offers a nice color contrast to the fennel. If fennel is not in season, substitute slivered celery or even julienned green beans. (Dont worry about the fennel tops — I just like to utilize them if the fennel bulb has been gracious enough to provide them). You can toast fennel seeds in the toaster oven, which works perfectly when you watch them like a hawk. They go from lightly toasted to burned in seconds.

Directions

Cook the pasta until al dente. Drain. Heat the oil in a large skillet over low heat. Add the hing and sauté for 30 seconds, until fragrant. Add the carrots, fennel, and fennel tops and sprinkle with liquid seasoning or salt. Stir, cover, and cook until tender, stirring occasionally. Toss the vegetables, fennel seeds, lemon juice, Ginger Gremolata, pecans, and a sprinkling of black pepper with the pasta. Adjust the seasoning. Serve with Ginger Gremolata