35 Min

• 1 lb Farfalle Pasta
• 1 Fennel Bulb, fronds chopped, bulbs halved and sliced thinly
• 4 Scallions, white parts minced, green parts sliced thinly
• 1/4 cup Basil
• 2 cups Heavy Cream
• 3 Tbsp Unsalted Butter
• Sea Salt and Freshly Cracked Black Pepper

In large non-stick skillet, melt butter over medium heat. Add fennel bulbs and a pinch sea salt. Cook 20 minutes, until soft and golden.

Stir in white scallion parts and cook 30 seconds, until fragrant. Add cream and simmer 8 minutes, until thickened.

While fennel bulbs are cooking, bring medium pot salted water to boil. Add pasta and cook until al dente.

Reserve 1/2 cup cooking water, then drain pasta and return to pot. Add sauce, fennel fronds, scallion greens, and basil; toss to combine. Season with sea salt and pepper, to taste. Add reserved cooking water to adjust consistency, as needed. Serve immediately.