- 2 pounds [1 kg] fennel, julienned
- 1 tablespoon [15 mL] olive oil
- 6 tablespoon [90 mL] orange juice
- 1 tablespoon [15 mL] lemon juice
- 2 tablespoon [30 mL] pine nuts
- 3 tablespoon [45 mL] currants
- 1 tablespoon [15 mL] no-salt-added chicken stock [optional]
- 1/8 teaspoon [0.5 mL] salt
- Freshly ground black pepper, to taste
- 8 ounces [250 g] fresh fusilli or other small pasta, still hot boiled into salted water until 'al dente' then drained
- 2 slices crusty Italian or French bread
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- Heat oil into a non-stick saucepan until medium-hot.
- Add fennel, olive oil, orange juice, lemon juice, pine nuts and currants.
- Cook until fennel is tender stirring occasionally.
- If mixture is too dry, mix in chicken stock.
- Salt and pepper mixture.
- Stir in hot drained pasta noodles and serve each serving along with a slice crusty Italian or French bread.
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