Fennel Saute with Pasta
1 T olive oil
1 large bulb fennel, halved and sliced thin
1 medium onion, halved and sliced thin
Salt and pepper
2 handfuls of sugar snap peas
large handful of chopped parsley or basil
½ pkg RP’s Pasta fresh linguini, prepared
1Heat the oil in a medium skillet. Add the fennel and onion, tossing to coat.
2 Place a snug lid on the skillet and cook the vegetables over low heat until tender and almost melty.
3 Add the peas, salt and pepper and herbs.
4 Toss with the prepared linguine and serve.