This recipe will make any pasta fan's heart beat faster: Caramelised fennel with fine, aniseed Micro Bronze Fennel and buttery, nutty pangratatto.
To the topping:
Cook noodles according to the instructions on the packet. Slice the fennel and shallots, chop the garlic. Fry in a pan in olive oil until golden brown.
Meanwhile, harvest the Thyme. Put in the pan with butter, fennel seeds and maple syrup and let it caramelise. Add cooked pasta, (vegan) parmesan cheese and some pasta water. Season to taste.
Coarsely chop the walnuts and roast them together with the panko in a pan until golden. Add butter and season.
Harvest Micro Bronze Fennel and Basil. Add to the pasta together with the lemon zest, parmesan as well as pangratatto and enjoy.