Penne with fennel
Instructions
Cook steamed, for 20 minutes, the fennel into wedges, then processing them with 70 g of tuna, goat cheese sound and lemon juice.
Add salt and put the mixture into a bowl and keep warm.
Cook the penne al dente, flip them in the tureen, stir, add the remaining chopped tuna.
Ingredients and dosing for 4 persons
- 2 fennel
- 120 g of tuna
- 1 syed caprino
- 1/2 lemon (juice)
- 400 g of type pasta penne
- Salt