Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Fennel and goat's cheese rigatoni


Ingredients

Method

  1. Bring a large saucepan of salted water to the boil and cook pasta until al dente. Drain and keep warm.
  2. Heat oil in a frying pan over medium heat. Add fennel and onion. Cook for 15 minutes or until caramelised.
  3. Add garlic and cook for a further minute. Stir through the balsamic vinegar.
  4. Toss the fennel mixture with the pasta and season well with salt and pepper. Divide between two plates and top with rocket and goat’s cheese.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 
  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Video More Videos

T-bone Steak

Neil Perry


Browse Recipes By...