Ricotta And Spinach Agnolotti With Fennel - cooking recipe

Ingredients

2 tbsp butter
2 None fennel bulbs, thinly sliced
2 cloves garlic, finely chopped
1 1/4 cups heavy cream
1 pkg (1 1/4 lbs) ricotta and spinach agnolotti pasta
1/3 cup finely grated Parmesan cheese
1/2 cup loosely packed small mint leaves
1/3 cup pine nuts, toasted and chopped coarsely

Preparation

Melt butter in large skillet on medium heat. Cook fennel and garlic, stirring, until fennel is tender. Add cream; bring to a boil. Reduce heat to low; simmer, uncovered, until slightly thickened.
Meanwhile, cook pasta in large saucepan of boiling water according to package directions; drain.
Add pasta to cream mixture with cheese, mint and pine nuts; toss gently to combine.