Campanelle Recipe
Spring Peas, Roasted Fennel Bulb, Asparagus, Sherry Cream Sauce, Parmesan, Pea Tendrils
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the vegetables
Preheat the oven to 400°F (200°C). Cut the fennel bulb into wedges and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until caramelized.
- 2
Prepare the asparagus
Trim the ends of the asparagus and cut them into 2-inch pieces. Blanch in boiling water for 2-3 minutes until bright green, then transfer to an ice bath to stop cooking.
- 3
Cook the pasta
In a large pot of salted boiling water, cook the campanelle pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 4
Make the sherry cream sauce
In a saucepan over medium heat, combine the heavy cream and sherry vinegar. Bring to a simmer and cook for 5-7 minutes, stirring frequently until slightly thickened. Season with salt and pepper.
- 5
Combine ingredients
In a large mixing bowl, combine the cooked pasta, roasted fennel, blanched asparagus, and fresh peas. Pour the sherry cream sauce over the mixture and toss gently to combine.
- 6
Serve
Plate the pasta and garnish with grated Parmesan cheese and pea tendrils. Serve immediately.
