Creamy Fennel and Walnut Pasta

Step 1: Fennel ... Cut the fennel in half, and slice. Transfer to sheet pan lined with foil (for easy clean up) and drizzle with olive oil, salt, and pepper. Toss the fennel and garlic with the olive oil, salt and pepper using your hands. Leave a little room at the end of the pan where you can add the walnuts the last 5 minutes. I just pull the foil back a bit to make room for them, you don't won't the walnuts in any of the oil.

Step 2: Bake ... Preheat the oven to 400 degree oven, and roast the fennel for 10-15 minutes until the fennel becomes lightly golden brown and tender. The last 3-5 minutes, add the walnuts to the end of the pan where you folded back the foil. This will allow the walnuts to toast up. Just keep an eye on them - they go quickly. Remove the fennel to a bowl; and, the walnuts to the side. Chop the walnuts once they are cooled.

Step 3: Pasta ... As the fennel roasts; cook the pasta according to package directions in plenty of salted water. Drain and set to the side, but reserve 1 cup of the pasta water. I like to use a whole wheat pasta, but it isn't necessary.

Step 4: Sauce ... Add 3/4 cup ricotta, chopped walnuts, garlic, parsley, and a pinch of both salt and pepper to the bowl with the roasted fennel. Mix until everything is combined.

Step 5: Finish ... Add the sauce to the pasta, and a little of the reserved pasta water, and toss to combine. At this point, check your seasoning. Add a bit more salt, pepper, or even a bit more ricotta if you like it a bit creamier. And if you like your sauce a bit thinner, add a bit more of the pasta water. It is really a personal preference.

Step 6: Serve and ENJOY! ... Transfer to a serving bowl and garnish with the fennel fronds, and a few more walnuts if you want. As I mentioned, this is a great 'meatless' dish; but, also a great side dish. This is fantastic paired with roast chicken.