Caramelized Fennel and Spring Onion Papparadelle with Yogurt and a Parsley VinaigrettePrep Time: 10min
Cook Time: 30min
5 oz Community Grains Pappardelle Hard Amber Durum Wheat
1 large bulb of fennel sliced, plus a handful of the fronds chopped
1 red spring onion, including the green leafy stem, chopped
1/3 cup full fat Greek yogurt
1 knobby hunk of ghee
For the Viniagrette
1/3 cup minced parsley
Grated zest and juice of 1 lemon
1 Tbsp extra virgin olive oil
1 Tbsp Dijon Mustard
1 tsp honey
1 small garlic clove, minced
Salt and freshly ground pepper
To make the vinaigrette, whisk everything together and season with salt and pepper. Set aside.
Scoop your yogurt into a large bowl and also set aside.
Fill a large pot with water and salt it heavily. We Are talking 1 - 2 Tbsp of salt - do it for the pasta. Let it come to a roaring boil.
Meanwhile, melt the ghee on medium high heat in an 8" (cast iron) skillet. Add the chopped fennel and onion and leave it, undisturbed, in the pan for about 4 minutes. This makes it golden and crispy. Then, continue to cook, stirring occasionally for another 20-25 minutes, or until the fennel and onion are caramelized.
Once the water is boiling, add the pasta and cook according to the directions (about 9 minutes). While the pasta is cooking (and don't forget to push your fennel and onions around once and a while) reserve a ladle full of the pasta water (about 1/4 cup). Add the pasta water to the yogurt, a little at a time until you reach your desired sauce consistency. Whisk until the sauce is smooth.
When the pasta is done cooking, drain it and toss with the yogurt sauce. Top the pasta with the fennel and the onions and a tablespoon or two of the vinaigrette.
This Recipe is was inspired by Diane Kochilas' Yogurt Pasta with Caramelized Onions on Food52