Fusilli with Fennel, Kale and Parmesan
Here is a recipe for Fusilli with Fennel, Kale and Parmesan very simple but really delicious.
As you may have already seen from my previous recipes, I’m a fan of kale. And, it goes surprisingly well with fennel. All on pasta fusilli with a bit of Parmesan. It’s so good!
More kale recipes
Kale is a winter vegetable par excellence! It is a sort of cabbage with long curly green leaves. You can eat it raw or cooked. The easiest way is to brown it in a pan with a little olive oil.
I often use it to replace spinach in winter. Its texture is firmer than that of spinach.
If you are already a fan of kale also wherever you want to discover this vegetable, you will find 5 other recipes based on kale!
- Lentils with Kale, Feta and Avocado
- Kale and Chickpea Curry
- Kale, Goat Cheese and Hazelnut Toast
- Creamy Kale and Mushroom Pasta
- Kale, Apple and Feta Salad
- Monkfish with Lime and Sage
Fusilli Recipe with Fennel, Kale and Parmesan
For 2 servings you need the following ingredients.
Ingredients
- 200 g of fusilli pasta
- 1 fennel
- 1 bunch of kale
- 2 garlic cloves, chopped
- Olive oil
- Parmesan cheese
- Salt
- Pepper
- Herbs: thyme, rosemary
Preparation
Step 1: Fusilli
Cook the fusilli pasta in boiling water. Reserve 10 cl of pasta water taken a little at the end of cooking.
Step 2: Fennel
Wash the fennel and cut it into strips.
In a pan, heat a little olive oil. Add the fennel and cook for 5 minutes. Then add the chopped garlic and herbs (thyme and rosemary).
Step 3: Kale
Wash the kale. Remove the stems and cut the leaves roughly.
Then add the kale to the pan. Add salt and pepper. Stir well.
Step 4: To finish …
Finally, pour 10 cl of pasta water into the pan. Then add the cooked pasta. Grate parmesan directly into the pan and mix everything.
Serve hot, and add more Parmesan if you want.
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Fusilli with Fennel, Kale and Parmesan
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Equipment
- Pan
Ingredients
- 200 g of fusilli pasta
- 1 fennel
- 1 bunch of kale
- 2 garlic cloves chopped
- Olive oil
- Parmesan cheese
- Salt
- Pepper
- Herbs: thyme rosemary
Instructions
Step 1: Fusilli
- Cook the fusilli pasta in boiling water. Reserve 10 cl of pasta water taken a little at the end of cooking.
Step 2: Fennel
- Wash the fennel and cut it into strips.
- In a pan, heat a little olive oil. Add the fennel and cook for 5 minutes. Then add the chopped garlic and herbs (thyme and rosemary).
Step 3: Kale
- Wash the kale. Remove the stems and cut the leaves roughly.
- Then add the kale to the pan. Add salt and pepper. Stir well.
Step 4: To finish …
- Finally, pour 10 cl of pasta water into the pan. Then add the cooked pasta. Grate parmesan directly into the pan and mix everything.
- Serve hot, and add more Parmesan if you want.
