Pasta with fennel, sardines, and pine nuts
Instructions:
- Bring a large pot of water to a boil. Cook the pasta until al dente, according to package instructions, about 8 minutes.
- Meanwhile, combine the oil and pine nuts in a large saute pan. Cook over medium heat, stirring occasionally, until the nuts are lightly toasted, 3 to 4 minutes.
- Add the onion, sliced fennel, garlic, and salt to pan; season with pepper. Cook, stirring occasionally, until the onion is soft and light golden, 9 to 10 minutes. Add the sardines; stir in the lemon zest and juice. Chop the reserved fennel fronds; stir into the mixture.
- Drain the pasta, reserving about 1 / 4 cup cooking liquid. Add the pasta to the mixture in the pan along with enough cooking water to coat; toss to combine. Divide among 4 serving plates; grate lemon zest over each. Serve immediately.