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Bigoli with Fennel Pollen Recipe

Bigoli with Fennel Pollen Recipe

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Ingredients

1 pound Bigoli Nobili Mori

2 tablespoons unsalted butter

8 cloves garlic, minced

6 tablespoons EV OLIVE OIL

½ teaspoon Boyajian lemon oil

10-15 fresh basil leaves, sliced thin

3 teaspoons Fennel Pollen

Generous pinch of red pepper flakes

Sea Salt to taste

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Bigoli Nobili Mori Pasta - Sgambaro
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Chesnok Red Organic Garlic
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Boyajian Lemon Oil
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Red Pepper (Chili) Flakes
$5.95
Fossil River Flake Salt - 300g
$17.95
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Directions

Bigoli with Fennel Pollen


1. Cook pasta according to package directions - al dente – about 12 minutes.

2. While pasta is cooking, add butter and garlic to a large skillet.

3. When butter has melted, cook garlic for 1-2 minutes.

4. When spaghetti is cooked, strain and add to skillet.

5. Add the olive oil and lemon oil and stir to coat pasta.

6. Add the fennel pollen and the red pepper flakes.

7. Add the basil (reserving some for garnish) and stir briefly.

8. Add sea salt to taste.

Serve the pasta garnished with a pinch of fennel pollen and a few strands of basil.


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