Fennel Farfalle ~ India Inspired

Fresh fennel not only tastes great, on research I found that fresh fennel is low in calories, contains beta carotene and foliate. It is good for digestion and has a calming effect on the stomach. All the above makes fresh fennel a power food in my food dictionary. Needless to say I am enjoying being a follower to fresh fennel flavor. And, this is what I have made for dinner today with fresh fennel bulb purchased from last weekend grocery trip.

I paired the fennel with spinach and sun dried tomatoes. Pasta is the carbohydrates. Chickpeas and almond butter filled the protein need. I omitted the routine pasta fare, tomato sauce, oregano etc, instead experimented by adding some traditional Bharath masala. Fennel looked like it was in turmeric heaven and the meal tasted light and delightful.

Fresh Fennel, Sliced Thinly

Fennel Farfalle Pasta
(for 2 to 4 servings for main meal)

Ingredients:
1 tablespoon, peanut oil
1/4 teaspoon, fennel seeds
2 garlic cloves, skin peeled, sliced thinly
1 onion, sliced thinly
1 fennel bulb
4 cups of spinach, coarsely chopped
8 sundried tomatoes, sliced thinly
1/2 cup, cooked chickpeas
1 tablespoon, almond butter
1 teaspoon each – garam masala powder and red pepper flakes
1/4 teaspoon, turmeric
salt to taste
2 cups, farfalle pasta

Method:
Cut the fennel bulb in half. Remove the outer layer and hard core. Slice the fennel into thin strips. Cut and prepare garlic, onion, spinach and sun-dried tomatoes.

Bring a pot of salted water to a boil. Add the pasta and cook for 10 minutes, until just tender.

Meanwhile, heat the oil in a wide pan. Add the fennel seeds and garlic. Toast to fragrance. Add the onion and fresh fennel. Saute for five minutes on moderate heat to pleasant pink color. Add the spinach, sundried tomatoes and chickpeas. Saute, stirring frequently, until the leaves collapse.

Add the cooked pasta and about half cup of water pasta simmered in. Stir in the almond butter, garam masala powder, red pepper flakes, turmeric and salt. Mix well and cook on low heat for another five minutes. Serve the fennel farfalle immediately.

Fennel Farfalle
Fennel Farfalle ~ for Bhojanam Today

12 Comments

  • By Nirmala, March 2, 2010 @ 11:38 pm

    Wow! thats an enchanting combo. Do u have plans for any soup with fennel ? I would love to see it here.

  • By Michele, March 2, 2010 @ 11:40 pm

    What a unique recipe. It looks delicious!

  • By lakshmi sharma, March 3, 2010 @ 1:35 am

    Hi Indira,
    I have been following your site for quite sometime. This is great. I have learnt so much from your site. Thank you so much for your wonderful recipes

  • By arundati, March 3, 2010 @ 3:42 am

    interesting combination… always like an indian masala twist to pasta!!

  • By Sudha Sri, March 3, 2010 @ 9:28 am

    I can see the almond butter coating on the pasta. Photos are gorgeously mouthwatering!

  • By kumudha, March 3, 2010 @ 1:10 pm

    I love Pasta. I want to try this delicious recipe!

  • By Sapna, March 3, 2010 @ 2:29 pm

    This looks absolutely delicious. I keep trying diff patsa recipes for my kids with home made sauces – and this is one awesome looking pasta! Thanks Indira.

  • By rashmi, March 3, 2010 @ 3:12 pm

    nice looking pasta…desi style….

  • By Pavani, March 3, 2010 @ 3:42 pm

    Wow.. great pasta dish–bursting with flavor. Looks mouth watering.

  • By simplyfood, March 3, 2010 @ 4:32 pm

    Beautiful pasta dish looks so heart warming and delicious.

  • By madhuri, March 4, 2010 @ 9:12 am

    wow!! mouth watering!!! I never tried fennel but seen it on food ntw!! shud try!!

  • By Meghan, March 10, 2010 @ 8:20 am

    This looks so delicious!

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