Penne with fennel in cream cheese

Name: Penne with fennel in cream cheese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Fennel tubers with green (approx. 500 g); 1 Onion; 400 g short pasta (e.g. penne rigate); 7-10 Tbsp salt, pepper; 3 TABLESPOONS Oil; 400 g Mett (seasoned); 200 ml dry white wine; 150 g Double cream cheese

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Fennel tubers with green (approx. 500 g)
1 Onion
400 g short pasta (e.g. penne rigate)
7-10 Tbsp salt, pepper
3 TABLESPOONS Oil
400 g Mett (seasoned)
200 ml dry white wine
150 g Double cream cheese

Directions

1
Clean the fennel, putting the fennel green aside. Wash the fennel, cut it in half lengthwise and cut out the stalk. Cut the fennel into approx. 1⁄2 cm wide columns. Peel onion and cut into fine strips.
2
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Heat 2 tablespoons of oil in a large frying pan. Sauté the fennel and onion for 5-6 minutes while turning.
3
Season with salt and pepper and remove.
4
Heat 1 tablespoon of oil in a frying pan. Fry the ground pork in it until crumbly. Season with salt and pepper if necessary. Add fennel and onion again. Deglaze with wine and 1⁄2 l water, bring to the boil, simmer for about 2 minutes.
5
Wash the fennel greens, shake dry and chop coarsely. Stir the fennel greens and cream cheese into the sauce.
6
Drain the pasta, put back into the pot and mix with the sauce.