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Spring pasta

Spring pasta

Celebrate the flavors of the season with this Spring Pasta—tender orecchiette tossed with caramelized fennel, sautéed leeks, mushrooms, and garlic, finished with a generous sprinkle of Parmesan and fresh Italian parsley. Light, fresh, and perfect for a cozy yet elegant meal!

Prep Icon
Prep
20 min
Bake
20 to 35 min
Total
40 min
Serving Icon
Serving
6 people
Recipe Type
Vegetarian
Recipe Main Image

Ingredients

400 g orecchiette pasta
3 garlic cloves
1 dl olive oil
Grated Parmesan cheese
4 fennel bulbs
Italian parsley
4 leeks ( white part only)
100 g button mushrooms
Black pepper

Instructions

  1. Cook the orecchiette in boiling salted water.
  2. Cut the fennels in thin slices and caramelize them in some olive oil.
  3. Add the chopped leeks and sliced mushrooms. Cook this mixture on a medium heat for 5 min.
  4. Add the chopped garlic and the black pepper.
  5. Add the pasta and combine well.
  6. Serve with lots of Parmesan cheese and chopped Italian parsley.

Tips

Very good with italian ham.

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