MyCBDMON.com Vegan Cannabis Infused Recipes “Fennel Pasta”
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Pick the tenderest feathery leaves from the centre of the lower stalks of fennel bulbs and parboil them for about 30 seconds. Drain, cool and chop them fine.
In a mortar, mash a couple of peeled garlic cloves into a paste and thin out with some olive oil. Put some dried linguini or fedelini on to cook in rapidly boiling salted water. Warm the garlic/oil paste in a large pan, add the chopped fennel leaves, and when pasta is done, drain and toss it together with the sauce in the pan, a few grinds of the peppermill and a squeeze of lemon.
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