This is one of those pasta dishes that you can put together very quickly because there are only 3 things to prep before you head to the stove! Just mince the garlic, slice the fennel, and crumble the feta! I got the idea for this easy pasta recipe from Nigel Slater, an English Food Writer, whom I adore.
Before this recipe, I never thought to use feta in pasta, except as a garnish. As the feta cooks with a little bit of pasta water, it melts, making a slightly creamy sauce. To refresh your palate, serve this creamy pasta recipe with a simple green salad or a bitter green, like sautéed rapini with garlic and red pepper flakes.
This Easy Fennel Feta Pasta recipe uses a whole bulb of fennel. As it cooks, it mellows and sweetens in flavour. The fennel is cut into long and thin pieces, so pairing it with linguine pasta is the perfect choice. Together the two will twirl around your fork. The linguine will take about 7 minutes to cook, so will the sauce. You can do them at the same time, but to make things easier, cook the pasta, make the sauce, and then combine. I added pasta water into the ingredient list to remind you to reserve a 1/2 cup before it goes down the drain.
Easy Fennel Feta Pasta Tips:
- Would white wine or chicken stock taste awesome in this recipe? It sure would! Add a splash after the fennel has softened and wait for it to be absorbed by the fennel before adding the pasta.
- You can add fresh parsley as a garnish. If you want to enhance the flavour of the fennel, garnish this pasta with torn fresh basil.
- If the sides of the fennel are starting to brown, use a vegetable peeler to peel it away.
- Fennel is sometimes labeled sweet anise.
- Large fennel bulbs have a woody core. To prep the fennel, cut the funnel into quarters, then slice out the core. Here’s a video of me demonstrating!