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🍝 Pasta with Champagne Lemon Sauce

680 kcal · 30 min · 4 servings

Ingredients

• 1 untreated lemon
• 1 garlic clove
• 1 shallot
• 1 bulb small fennel
• 4 tbsp olive oil
• 0.5 tbsp sugar
• 100 crème fraîche
• 500 g shell pasta
• salt
• 100 ml champagne
• pepper (from the mill)
• 50 g parmesan

Instructions

1. 1. Rinse the lemon under hot water and pat it dry.
2. 2. Finely grate the lemon zest and squeeze out the juice.
3. 3. Peel the garlic and the shallot and finely chop both ingredients.
4. 4. Wash the fennel and pat it dry.
5. 5. Slice half of the fennel lengthwise into very thin slices and set them aside for decoration.
6. 6. Remove the hard core from the remaining fennel and chop it finely.
7. 7. Heat the olive oil in a pan.
8. 8. Fry the thin fennel slices briefly over medium to high heat.
9. 9. Let the fried slices drain on kitchen paper.
10. 10. Add the chopped fennel, garlic, shallot, and lemon zest to the pan.
11. 11. Cook the conchiglie pasta in plenty of salted water according to package instructions until al dente.
12. 12. Puree the fennel-lemon mixture in the pan finely using a hand blender.
13. 13. Pour in the champagne and bring the sauce to a brief boil.
14. 14. Season the sauce with salt and pepper.
15. 15. Drain the pasta and let it drip dry.
16. 16. Toss the pasta in the champagne lemon sauce.
17. 17. Plate the pasta.
18. 18. Add fresh pepper on top.
19. 19. Garnish the dishes with the fried fennel slices.
20. 20. Finely grate the Parmesan and sprinkle it over the pasta.

Nutrition per serving

• kcal: 680
• Protein: 22 g · Fett/Fat: 28 g · Carbs: 82 g