Pasta with Fennel, Endive, and Walnuts

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

This is a deliciously simple way to recycle the braised fennel from the weekend menu. In a very few minutes it becomes a wonderful vegetarian pasta entrée. This recipe uses curly endive, with its slightly bitter edge. You could substitute radicchio or Swiss chard. Use a chef’s knife to shred the endive.

Ingredients

Steps

1. Preheat the oven to 325°F. Spread the walnuts on a baking sheet and bake until lightly toasted, about 10 minutes. Set aside.
2. In an 8-quart or larger stockpot, bring 6 quarts of water to a boil over high heat. Add 1 tablespoon salt. Meanwhile, in a 10- to 12-inch skillet over medium heat, heat the olive oil. Add the garlic cloves and brown. Remove and discard. Add the bell pepper to the hot oil and sauté until slightly softened. Add the curly endive and cook, stirring frequently, until the endive has wilted. Add the fennel and onion, the ½ teaspoon salt, and the pepper, and cook until heated through. Turn off heat and cover to keep warm while cooking the pasta.
3. Cook the pasta until al dente (cooked through but still slightly chewy), about 10 minutes. Drain and return to the pot. Add the braised vegetables and toss. Divide among warmed pasta bowls or plates. Sprinkle each portion with toasted walnuts and serve immediately.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.