Boistfort Valley Farm
Community Supported Recipe Box

Pasta Primavera with Fennel

This is a simple recipe for that last minute meal. I have given rough quantities, but feel free to add or subtract as desired.


  • 1-2 bulbs Fennel, sliced very thinly
  • 4 cloves garlic, minced
  • Peas (1/2 cup shelled, or 1/3# snow)
  • Broccoli (1/3-1/2 pound)
  • Olive oil for sautéing and tossing
  • Italian parsley (about 2 Tbsp or to taste), minced
  • Salt and pepper to taste
  • 1/2 lb pasta
  • 1/2 cup parmesan cheese


dish: main
season: summer

Slice fennel thinly as you would an onion. Sauté with 2 Tbsp butter or olive oil, about 3-5 minutes or until slightly tender. Add garlic and sauté with the fennel until both are translucent and fragrant. Shell the shelling peas or rinse and trim ends from snow peas, then add to the pan.

Rinse broccoli and cut into bite- sized pieces, then add to the pan. Continue to sauté until vegetables are crisp tender and slightly browned in spots. Meanwhile, boil water for your favorite pasta. I would recommend a penne, fusilli or fettucine, but definitely a heavier noodle. Cook until tender, then toss in a large bowl with olive oil, grated parmesan, and parsley.

You may also prepare a light cream sauce:

Melt 2 Tbsp butter over low heat. Add and blend over low heat for 3-5 minutes: 1 1/2 to 2 Tbsp flour. Slowly stir in 1 cup milk.

Add salt and pepper to taste. Toss with pasta.