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Farfalle With Fennel And Arugula

Farfalle With Fennel And Arugula is built on Kuzu Powder, Cold Water, Prepared Stone Ground Mustard, Fresh Orange Juice, and Balsamic Vinegar. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tsp
• 2 tsp
• 2 tsp
• 1/2 cup
• 1/4 cup
• 1 tsp
• 4 cup
• 4 tsp
• 1
• 4
• 2 cup
• 2 tbsp
• 3/4 lb
• 1

Method (preview)

1. 1

   Combine the kuzu (kudzu or cornstarch) and water in a small bowl and set aside until dissolved, about 2 minutes.

2. 2

   Whisk in the mustard, orange juice, balsamic vinegar, and 1 teaspoon salt.

3. 3

   Divide the arugula among four large plates.

4. 4

   Set the wok over medium-high heat.

5. 5

   Pour the oil around the rim and swirl it to coat the pan.

6. 6

   Add the onion and stir-fry for about 2 minutes.

7. 7

   Gradually add the garlic, fennel, and sage and continue stir frying for several minutes, until the fennel is crisp-tender.

8. 8

   Add the cooked pasta and toss well.

9. 9

   Reduce the heat to medium-low and pour in the orange juice mixture.

10. 10

    Stir gently but constantly until the ingredients are coated evenly with slightly thickened sauce.

11. 11

    Season with black pepper.

12. 12

    Add more salt if needed.

13. 13

    Serve immediately on the arugula and garnish each serving with a few orange sections.