recipe title

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Ingredients

sauce

• Olive oil
• 450g spring onion, chopped, whites and greens separated
• 450g fennel bulb, cored, thinly sliced
• ~<=1g or 1/8 tsp baking soda
• 235ml heavy cream
• 85g grated Parmesan

pasta

• 450g dried orecchiette pasta

Directions

1. Add olive oil, white and light green spring onion parts, fennel, and 1/4 cup water to a pan on medium-high heat. Season with salt and cook until vegetables begin to soften (5 mins).
2. Add baking soda, stir, and cook until vegetables are soften and break down (about 8 mins).
3. Add remaining spring onion greens and cook until soft (~3 mins). Add cream and cook until mixture is thickened and simmering.
4. Using an immersion blender or regular blender, cook until mixture is smooth and emulsified (1 min).
5. Transfer back to pan, optionally passing through a fine-mesh strainer. Warm sauce over low heat.
6. Cook orecchiette until 1 minute shy of done in a pot of boiling salted water. Reserve some of the pasta cooking water.
7. Transfer pasta to the sauce pan along with 1/2 cup of pasta water, turn heat to high and cook until sauce has thickened and pasta is well-coated.