(for 4 people)
400 g linguine
200 g Bio Rice Cuisine
a small bunch of fennel
lemon zest and juice
a handful of pine nuts
oil, salt, pepper and nutmeg
Finely mince the shallots and sauté them in a pan with a bit of olive oil. Deglaze with white wine, pour in the rice cream, then add salt, pepper and nutmeg to taste. Simmer for a few minutes, diluting the sauce with a few ladles of the pasta’s cooking water.
Separately, mince the fennel and lemon zest and toast the pine nuts in a different pan.
Cook the linguine al dente in salted water, then strain and mix in the pasta with the sauce.
Stir in a bit of extra virgin olive oil, the fennel, the lemon zest and a few drops of lemon juice. Serve in bowls, garnishing each plate with a few toasted pine nuts.