Farfalle with Fennel, Cream, and Herbs

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SERVES 4 TO 6

WHY THIS RECIPE WORKS For an ultracreamy, intensely flavored dish, we started by sautéing thinly sliced fennel in butter until deeply caramelized and meltingly tender. Scallions provided a double dose of flavor—the minced whites, which we sautéed with the fennel, gave the sauce an aromatic backbone, while the thinly sliced greens added a bright, crisp touch and pop of color when stirred in at the end. Applying the same two-for-one philosophy to our fennel, we reserved the fronds, minced them, and stirred them in with the scallion greens for a delicate, herbal finish. Heavy cream turned our simple pasta dish into a luxurious, rich main course. When shopping, look for fennel that has the fronds still attached; the fronds add significant flavor to the final dish. See the Test Kitchen Tip that follows the recipe.

2	fennel bulbs
3	tablespoons unsalted butter
8	scallions
2	cups heavy cream
1	pound farfalle
	Fresh tarragon or mint

1. Trim fennel stalks and fronds; mince fronds and reserve. Trim bulb, cut in half, core, and slice into thin strips. Melt butter in 12-inch nonstick skillet over medium heat. Add fennel and ½ teaspoon salt and cook until soft and golden, about 20 minutes.

2. Mince scallion whites and thinly slice scallion greens; keep whites and greens separate. Stir scallion whites into skillet and cook until fragrant, about 30 seconds. Stir in cream and simmer until thickened, about 8 minutes.

3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Chop ¼ cup tarragon, add to pasta with sauce, fennel fronds, and scallion greens, and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve.