Ingredients for 4 people

• 1 large fennel bulb, finely sliced
• 400 g short pasta (like shells, penne, fusilli or short macaroni)
• 1 tbsp. olive oil
• 2 clove garlic, finely chopped
• 1 shallot, sliced
• 1 tsp. chopped basil
• 1 tsp. chopped parsley
• 250 ml 15 % cooking cream
• 1 tbsp. chopped pine nuts, toasted
• Few slices of Les Métayères
• Salt and pepper

Method

Bring salted water to a rapid boil and cook the pasta until they are al dente (not quite tender). Drain and pour in a buttered baking dish. Meanwhile, preheat oven to 375°F. Heat a frypan and add the olive oil. Place the fennel into the pan and gently cook without colouring. Add the garlic, shallot, basil and parsley. Continue to cook lightly over a gentle heat without colouring. Pour into the pasta in the baking dish. Add the cream into the pan and then season with salt and pepper to taste. Add the nuts, mix well and cover with cheese. Place in the oven and cook about twenty minutes or until cheese is melted and golden brown. Serve.