Papaya Roasted Fennel Pasta Recipe

This is another dish I prepared during our Roman holiday. I used "artigiano pastaio"-type pasta (prepared by an "artisan expert"). I selected farfalle, the kind shaped like a bow, and used them as a main dish. I flavored them with thinly-sliced fennel bulb and ripe papaya.  

The preparation is fairly simple. I roasted fennel that I coated in papaya and ginger purée, then added the  vegetable to the pasta. The licorice flavor from the fennel and the natural sweetness from the papaya created a unique, extraordinary-tasting, delectable pasta dish.

Ricotta Pasta with Fennel

Ricotta pasta is ideal for cold winter days when you're in need of good comfort food. Ricotta is very mild, so I boosted the flavor with parmesan cheese and braised fennel. For extra protein, I added white beans and pine nuts. You can use any shaped pasta, but I happened to have some trottole pasta in the pantry so I went with that. I find the shape so cute; they are corkscrew curled rings with a center stalk. 

I usually make this dish with mascarpone, but after all the decadent holiday treats we've been eating, I was in the mood for something light. Even though the pasta isn't bathed in cream, it's not lacking in flavor.