Spaghetti with Fennel Pollen, Orange, Garlic, and Mint
- 1 pound spaghetti
- 2 tablespoons unsalted butter
- 6 cloves garlic, thinly sliced
- 6 tablespoons extra virgin olive oil
- Zest of one large orange
- 20 to 30 mint leaves, thinly sliced
- 1 teaspoon fennel pollen
- 1 to 2 teaspoons lemon juice, if desired
- This recipe is vegetarian
- Produce
- Garlic (6 cloves)
- Mint, leaves (20)
- Orange, Zest of large (1)
- Cooking & Baking
- Fennel pollen (1 teaspoon)
- Olive oil, extra virgin (6 tablespoons)
- Pasta & Grains
- Spaghetti (1 pound)
- Drinks
- Lemon juice (1 teaspoons)
- Dairy
- Butter, unsalted (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Published July 14, 2011 (1 year ago).
6 people saved this recipe.
