"From Everyday with Rachel Ray. Haven't tried it yet, posting for safekeeping. Thinking you could sub any green for the endive if not available."
extra virgin olive oil
fennel bulb, cored and thinly sliced- some fronds reserved for garnish
onion, thinly sliced
garlic cloves, minced
lemon peel, finely grated
dry white wine
fresh parsley, chopped
Belgian endive, thinly sliced
pine nuts, toasted
salt and pepper, to taste
Bring large pot of water to a boil. Salt and add pasta. Cook til al dente according to pkg directions. Drain, reserving a ladle full of the pasta water.
While pasta cooks, in a lg skillet, heat the oil over medium heat. Add fennel and onion and cook til softened, about 20 minute Add garlic, thyme, and lemon peel, and cook 3 minute Stir in wine and parsley and cook for 1 minute.
Stir in pasta and enough of reserved pasta water to moisten as desired. Stir in endive; season with salt and pepper. Top with cheese and pine nuts.