Spinach Fettuccine with Roasted Fennel and Tomatoes, Arugula and Prosciutto

By Snook

Totally Hands On: Pasta Workshop

Ingredients

• 1 bulb fennel, halved and sliced thin
• 1 pint grape or cherry tomatoes
• 2 T evoo
• Sarah's Tuscan sea salt blend
• 2 T evoo
• 1/4 lb sliced prosciutto, cut into thin trips
• 2 cloves garlic, sliced thin
• 1/2 c heavy cream
• 1/2 c recipe spinach Fettuccine
• 2 cups arugula
• 1/2 c parmesan cheese
• 2 T basil leave, torn
• salt and pepper to taste

Preparation

Step 1

Preheat the oven to 400 degrees.

Toss together the sliced fennel, tomatoes, olive oil and salt blend.

Spread out on a parchment lined sheet tray and roast until tender and lightly caramelized, about 15 minutes.

Bring a large pot of water to a boil and add a generous pinch of salt. Keep handy off to the side cook the pasta.

Heat a saute pan over medium heat and add the olive oil.

Saute the prosciutto, stirring frequently, until crisp. Add the garlic and cook until aromatic, about 30 sec.

Deglaze the pan with the wine scraping the browned bits free from the bottom of the pan.

Add the heavy cream and heat to a gentle simmer. While the cream is heating, cook the spinach pasta.

Add the drained pasta to the pan and toss well.

Mix in the arugula, roasted fennel and tomatoes, parmesan cheese, basil, salt and pepper.