Ingredients
- 1/2 lb (227g) pasta (casarecce or penne would work great)
- 1 bulb fennel
- 1 head radicchio
- 1 15.5 oz (439g) can cannellini beans
- caraway seeds
- chili flakes
- parmesan or pecorino cheese for grating (optional)
- 1 lemon (only use this if you're skipping the cheese)
- salt
- pepper
- olive oil
Directions
- Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
- Cut the stalks off the fennel and set them aside. Stand the bulb up and cut it in half, then slice the halves as thin as possible. Put them on a sheet pan. Peel any wilted outer leaves off the radicchio and slice of the root end, being careful to leave as much of the core as possible to hold the leaves together. Cut it into wedges and put them on the pan. Drain and rinse the beans and put them on the pan.
- Drizzle all the veg with olive oil and sprinkle over salt, pepper, chili flakes and caraway seeds. Put the pan right under the broiler for a few minutes, just until things are starting to brown — beware the beans might start to explode.
- Drain the pasta and throw it onto the sheet pan with all the veg. Pick the green fronds off of the fennel stalks, chop them up and throw them on the pan. Drizzle on some fresh olive oil, and if you don't plan to garnish with cheese, juice on the lemon. Toss to combine. If you didn't use the lemon, grate cheese over the finished plates.
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