Rachael Ray Every Day

Gallery

Recipe Summary

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.

    Advertisement
  • While the pasta is working, in a large skillet, heat the EVOO, 3 turns of the pan, over medium heat. Add the fennel and onion and cook until softened, 20 minutes. Add the garlic, thyme and lemon peel and cook for 5 minutes. Stir in the wine and parsley and cook for 1 minute.

  • Stir in the pasta and enough of the reserved pasta cooking water to moisten as desired. Stir in the endive; season with salt and pepper. Top with the cheese and pine nuts.

Advertisement