Elbow Macaroni with Pine Nuts, Lemon and Fennel
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 549
- Total Fat
- 34
- Saturated Fat
- 6
- Carbohydrates
- 48
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 13
- Cholesterol
- 11
- Sodium
- 390
- Total: 25 min
- Active: 15 min
Ingredients
Kosher salt
1/4 cup red wine vinegar
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup toasted Mediterranean pine nuts
2 tablespoons finely chopped kalamata olives
1 tablespoon minced red cherry peppers
1 tablespoon chopped capers
Finely grated zest and juice of 1 lemon (about 3 tablespoons juice)
1 small fennel bulb, trimmed, cored and thinly sliced, plus 1/2 cup fennel fronds, coarsely chopped
1/4 cup chopped fresh mint leaves
3 cups elbow macaroni (about 12 ounces)
1/2 cup freshly grated Pecorino-Romano
Directions
- Bring a large pot of salted water to a boil.
- In a large bowl, add the vinegar and 1/2 cup of the oil. Add the pine nuts, olives, cherry pepper, capers and lemon zest. Toss the sliced fennel with the lemon juice and a pinch of salt in a small bowl. Combine the fennel with the dressing mixture. Add the fennel fronds and mint. Season with pepper. Let it sit while you cook the pasta.
- Add the pasta to the boiling water and cook according to package directions until al dente. Drain, rinse and pat dry on a sheet pan lined with a kitchen towel. In a large bowl, toss with the remaining 2 tablespoons oil.
- Add the pasta to the fennel mixture and stir to combine. Season with salt and pepper. Sprinkle the pasta with the cheese. Serve room temperature.