Fennel is probably one of the most underrated vegetables, in my humble opinion. Fennel seeds have been used in Indian cuisine for a really long time but I discovered fennel bulbs only after I moved to the US (thank you, Ina Garten). The first time, I simply roasted fennel slices with olive oil, salt and pepper in the oven and it was love at first bite. I mean, I could write ballads about fennel. I’ve always been surprised about how every time I buy fennel at my grocery store, the cashier almost always asks me “what is this”. I am so tempted every time to go off on a whim and tell him/her all that you can do with fennel. But I don’t..because I don’t want to be called a crazy fennel lady. But seriously, there’s so much you could do with it. Fennel is versatile. You can eat it raw, put it in salads, roast it, saute it, my favourite is roasted leek and fennel soup. Leeks and fennel are a match made in culinary heaven!
But this weekend, we weren’t in a mood for soup. So it was sauteed leek and fennel pasta. Here’s how I made it.