Fennel and Aspargus Pasta with Shrimp
(2 servings)
| Remove the stacks frome one fennel, leave some of the green tips for later.
Cut the fennel in half and remoce the stack and outter layers. Slice the fennel. |
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Peel the zest from one lime and slice it. |
| Finely chop the lime zest and squeeze out the juice of the lime. |  |
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Bring two liters of salted water to boil, then add 400 g of fresh pasta and the fennel slices. |
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| Add 200 grams of green baby aspargus, 200 grams of shrimp and the lemon zest. |  |
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After eight minute, set aside some pasta water in a small measuring cup. Then drain the pasta. |
| In the warm pot, add the lime juice, two tablespoons of olive oil and one tablespoon of italian herbs (pepper, salt, rosemary, garlic, chili, sage, thyme, majoram, oregano). |  |
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Place back the pasta and toss well, adding a little pasta water to loosen. |
| Sprinkle tha pasta with the fennel tips. | |