MyCBDMON.com Vegan Cannabis Infused Recipes “Fennel Pasta”
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Fennel Pasta
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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