This recipe came about as a happy accident.
One of my favorite snacks is radishes dipped in honey butter. If you’ve never tried that before, by all means do. That dish (if you want to call it a dish) is one of my go-to party tricks, too. It’s simple – but unexpected – but delicious. Even the non-radish-lovers in the crowd typically go crazy for it.
I’d made a large batch of this butter for that purpose, and turned what I had left into the base of this pasta sauce. I included the large batch proportions in this recipe.
When the holidays (and lots of guests) come around, I look to my workhorses in the kitchen, and this butter is one of them. Spread it on a crusty baguette. Use it to pan-fry an extra flavorful french toast. Smother it on a whole chicken before roasting. Make this pasta (Definitely make this pasta.).
TARRAGON HONEY BUTTER
Makes: 1 cup
Notes: You are going to end up with an excess of butter here (Intentionally!). It will keep in the refrigerator for up to two weeks. See above for other serving suggestions.
8 ounces room temperature, salted butter
3 tablespoons honey
2 teaspoons dried tarragon
1 teaspoon dried citrus peel (optional)
Place the butter and honey in a small mixing bowl. Mash together with a fork, until combined. Stir in the tarragon and citrus peel, if using. Store in an airtight container, in the refrigerator, for up to two weeks.
PASTA WITH TARRAGON HONEY BUTTER AND CARAMELIZED FENNEL
Serves: 4 side; 2 full portions
For the caramelized fennel:
1 small bulb fennel, cored and thinly sliced
1 tablespoon olive oil
1/2 teaspoon coconut sugar
For the pasta:
10-12 ounces pasta
1/4 cup citrus butter
1/4 cup white wine
Caramelized fennel
2 tablespoons heavy cream
Pecorino Romano cheese for serving (optional)
Bring a large pot of salted water to a boil, for the pasta.
To caramelize the fennel, place the olive oil in a nonstick skillet, set over medium-high heat. Add the fennel to the skillet and sprinkle with the coconut sugar. Cook, stirring, for approximately five minutes, until the fennel is beginning to brown. Cover, and cook for an additional five minutes, until the fennel is browned, and tender. Set aside.
Drop the pasta and cook according to package directions.
Meanwhile, melt the butter in a large saute pan (Make sure it is large enough to eventually hold the pasta.). Add the wine, and simmer over medium-heat, until the wine is reduced by about half. Stir the heavy cream into the sauce.
Once the pasta is cooked, drain, reserving a 1/2 cup of the cooking liquid. Add the pasta to the sauce, along with the fennel. Toss. If necessary, add the cooking liquid to the sauce, until you reach desired consistency. Sprinkle with cheese, if using. Serve immediately.
