![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2023\/03\/Farfalle-with-Fennel-Cream-and-Herbs.png\")
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3 T. unsalted butter<\/p>\n
2 fennel bulbs, fronds chopped, stalks discarded, bulbs halved, cored, and sliced thin<\/p>\n
8 scallions, white parts minced, green parts sliced thin<\/p>\n
salt and pepper<\/p>\n
2 C. heavy cream<\/p>\n
1 lb. farfalle<\/p>\n
1\/4 C. minced fresh tarragon or mint<\/p>\n
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In a large non-stick skillet, melt butter over medium heat. Add the fennel bulbs and 1\/2 tsp. salt. Cook until soft and golden, about 20 minutes. Stir in the scallion white parts and cook until fragrant, about 30 seconds. Add the cream and simmer about 8 minutes, until thickened. While fennel bulbs are cooking, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 T. salt. Cook, stirring often, until al dente, about 6 to 7 minutes. Reserve about 1\/2 cup cooking water, then drain pasta and return it to the pot. Add the sauce, fennel fronds, scallion greens, and tarragon (or mint); toss to combine. Season with salt and pepper to taste. Add reserved cooking water to adjust consistency as needed. Serve hot.<\/p>\n","protected":false},"excerpt":{"rendered":"
3 T. unsalted butter 2 fennel bulbs, fronds chopped, stalks discarded, bulbs halved, cored, and sliced thin 8 scallions, white parts minced, green parts sliced thin salt and pepper 2 C. heavy cream 1 lb. farfalle 1\/4 C. minced fresh tarragon or mint In a large non-stick skillet, melt butter over medium heat. Add the fennel bulbs and 1\/2 tsp. salt. Cook until soft and golden, about 20 minutes. Stir in the scallion white parts and cook until…<\/p>\n