We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Creamy Fennel & Olive Pasta
with Fried Rosemary & Walnuts
25 MIN
2
Servings
From the Test Kitchen
Northern Italian flavors shine in this pasta thanks to a flavorful pairing of sautéed fennel and buttery olives—all tossed with a rich cream sauce. To make a crunchy, elevated garnish, we’re frying an aromatic duo of walnuts and rosemary until fragrant and crispy.
Get Cooking-
NutritionPER SERVING
-
Calories690 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
6 oz Mafalda Pasta
-
1 Fennel Bulb
-
1 bunch Rosemary
-
1 oz Castelvetrano Olives
-
¼ cup Roasted Walnuts
-
1 Shallot
-
1 tsp Preserved Lemon Purée
-
2 Tbsps Crème Fraîche
-
¼ cup Cream
-
¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the rosemary leaves off the stems. Roughly chop the walnuts. Combine in a bowl. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Peel and thinly slice the shallot. Combine in a bowl.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Fry the rosemary & walnuts:
Meanwhile, in a large pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the prepared rosemary and walnuts; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the rosemary is crispy and the walnuts are browned. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.
4
Cook the fennel & make the sauce:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced fennel. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Add the prepared olives and shallot and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil). Add the cream (shaking the bottle before opening). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Stir in the crème fraîche and lemon purée. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pan of sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finish pasta garnished with the fried rosemary and walnuts. Enjoy!
1
Prepare the ingredients:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the rosemary leaves off the stems. Roughly chop the walnuts. Combine in a bowl. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Peel and thinly slice the shallot. Combine in a bowl.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Fry the rosemary & walnuts:
Meanwhile, in a large pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the prepared rosemary and walnuts; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the rosemary is crispy and the walnuts are browned. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.
4
Cook the fennel & make the sauce:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced fennel. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Add the prepared olives and shallot and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil). Add the cream (shaking the bottle before opening). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Stir in the crème fraîche and lemon purée. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pan of sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finish pasta garnished with the fried rosemary and walnuts. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered