pasta with fennel, arugula & lemon . sprouted kitchen

I suppose now is as a good a time as any to let you know I am working on a second cookbook (!!!!). A number of the details are still to be worked out as far as official dates, tentative title, how it will all be laid out, etc. but it's in motion. I am excited to be working with Ten Speed Press again as well as Hugh, my trusted, however easy to argue with, photographer. It should be due out sometime in 2015. I think it's such a privledged that I am able to call this my job. This is so huge! We are proud of our first book, but also feel there was a learning curve that was only possible by being in it. With both feet in, we learned, and we know a few things on the other side that we will do differently this time around. One of those things, for myself, is to try to create food that is personal to me, to us, and not struggle in trying to please every readers taste preferences and dietary or health principles. My hope is that people will tinker around as they prefer. Sometimes there will be pasta with a bit of cream and other times there will be dairy free, gluten free items. Sometimes dietetic recipes and other dishes food for company. This is how my real life works - all real foods, a majority of the time very healthful and especially produce focused, with room for ice cream and a little indulgence in between. The book will be a collection of bowlfoods - dishes that are served in a single vessle, which speaks comfort, ease and community in the way I see cooking and food. There will be green salads, whole grain salads, rice and noodle bowls, a chapter with a few of my favorite sauces for said bowls and treats (ice cream!) of course. I have an inclination that if you relate to the way I cook and eat here, foods in a bowl make complete sense to you. I wanted a narrower focus, something authentic, and when I think about how food applies to my favorite parts of the everyday - it is family-style eating with friends and family, picnics, having sturdy salads that last a few days for Hugh and I to snack on in the fridge or take for work, salads of any and all sorts, really - I kept coming back to the humbleness of the bowl. The best creative work is the kind that is most meaningful to the artist. Cooking is no exception. Sure, it limits me in some ways, and the critic could argue one could eat a salad or berry trifle just as easily on a plate as they could in a bowl, but they'd be missing the intention. The bowl is a point of inspiration, not a rule and I am excited to work on this project. I am back in the throws of some ideas working out as planned and others still far from the mark after 3 or 4 tries. It is not a process for the weak of heart, but I've found myself here again, willing, excited and anxious, and I am grateful to have your support. Life, how I ended up here, it's still kind of crazy to me.

This recipe is from UK based chef Hugh Fearnley. He has a series of books and this is my favorite yet. Unlike American cookbooks, the recipes are more loosely written, leaving some responsibility to the cook and I love that. They don't give amounts for salt and pepper or an estimated time for each step. It's refreshing. We're not huge pasta people over here, but when I do make it, I only have success in small batches. The recipe is printed for two and it worked out great as such. I suppose it could be easily doubled if you're feeding more. Or maybe a side dish with a good piece of salmon. Lastly, against my sprouted nature, I have to say completely whole grain noodles are intense, almost two distracting here in their sturdiness. I like a good brown rice spaghetti or maybe a thinner one than the sort I have in the photos if you're going to use the grainy stuff. Anyway, I'd bet you know what you like as far as noodles go.

So, a book! Here we go, party people. Thanks for being great.

pasta with fennel, arugula & lemon . sprouted kitchen


Adapted from River Cottage VEG

It's simple and lovely as written, I only changed a couple things as mine was looking a tad dry (likely because of my uber sturdy noodles). Nothing is particularly fussy here, just be prepared to move quick, everything comes together in a snap.

  • 1 large fennel bulb, fronds reserved
  • 1 tablespoon extra virgin olive oil or grapeseed oil
  • 2 large cloves garlic, minced
  • 6 ounces pasta (papparadelle, linguine, spaghetti etc.)
  • 1/4 cup creme fraiche, to taste
  • zest of one large lemon, juice reserved
  • 3-4 good handfuls of arugula
  • 1/4 cup reserved pasta water
  • sea salt and pepper
  • parmesan or hard goats cheese, to finish

pasta with fennel, arugula & lemon . sprouted kitchen pasta with fennel, arugula & lemon . sprouted kitchen

Bring a large pot of liberally salted water to a boil. 

Cut the fennel in half lengthwise. Remove the tough core and slice it into 1/4'' wedges. Heat the oil in a frying pan over medium high heat. Add the fennel, give it a stir and let it cook, undistrubed (that's how you get the nice brown bits) for 5 minutes. Give it a stir, turn the heat down to medium, add the garlic, a pinch of salt and another splash of oil if the pan looks dry. Start cooking the pasta.

To the fennel, add the creme fraiche, lemon zest and stir to coat. Add the arugula and give it another toss.

Drain the pasta, reserving 1/4-1/2 cup of the pasta water. Add the noodles to the creamy fennel pan and toss to coat, adding a pinch or two of salt, pepper, squeeze of lemon juice and pasta water as needed.

Serve each portion with a generous grate of the parmesan and a few fennel fronds.

pasta with fennel, arugula & lemon . sprouted kitchen

Reader Comments (86)

Delicious recipe, lovely shots.

September 19, 2013 | Unregistered CommenterRoger Stowell

That's such great news Sara! And I love the idea of bowl food. My book hasn't even come out yet, but already I hear ya on learning things in the first and I hope I get the chance to continue on with a second as there are so many things I would/could have done differently had I known. All the best for the crazy ride ahead, at least 2nd time round you'll know exactly what to expect eh?! Lotsa love xx

September 19, 2013 | Unregistered CommenterEmma Galloway

Congratulations and I am so excited for the new cookbook! I bought your first book on my iPad so I can take it wherever I'm going- even if it's trans-Atlantic travel- and I absolutely love it. I am most definitely a bowl foods person. Nothing is more comforting than being able to cradle a bowl of warm deliciousness in my hands when I need it the most! And growing up Chinese, most, if not all, of my meals were eaten out of a bowl. So it's sentimental, nostalgic, and comforting. Good luck with the creation of your second book, I'm sure it'll be fabulous!

Ps. Yesterday my boyfriend made the mushroom burgers from your last post. Said it was one of the best veggie things he'd ever made, he loved the soy-maple combination!

September 20, 2013 | Unregistered CommenterGenevieve

Great news on the book! I loved the first one so I can’t wait for the new one. I really like your idea of the ‘bowl food’, I have the feeling that it is going to be a success.
Making the mushroom burger tonight and already on my list to make the pasta with fennel next week.

September 20, 2013 | Unregistered CommenterAlicia

Well done, Sarah. I love your first book, use it lots. Sounds like I'll be using the new one lots, too. Congrats. Enjoy the creation!

September 20, 2013 | Unregistered CommenterDena

Good luck for your second cookbook. The pics looks lovely and the recipe is nice and simple just the way i like it.

September 20, 2013 | Unregistered CommenterPhillip

Congratulations and good luck for your cookbook. I'm looking forward to it. I just started my own blog so I can only imagine your excitement for a second cookbook. By the way, these pastas look delicious. I think I'll give it a try with a piece of salmon like you suggested.

September 20, 2013 | Unregistered CommenterCecilia

Congrats! that is so exciting!

September 20, 2013 | Unregistered CommenterSimply Life

Congratulations! What exciting news! And a great concept. We're definitely bowl-food people in our house (almost one utensil people too). I hope the recipe testing is relatively smooth and enjoyable - can't wait to see what you produce. Also - Hugh is one of my favourite food writers - there's something so honest but earnest about his voice, and his recipes are simple, fresh and delicious!

September 20, 2013 | Unregistered CommenterHarriet

Congratulations! So excited for the new book. I totally agree with your whole philosophy on real foods but no real restrictions, and the bowl foods too. Also—I love that first picture of the pasta and how textured it looks.

September 20, 2013 | Unregistered CommenterAmy

Bowl food---yes. I totally get that. My favorite kind of everyday food. Congratulations on this news! I'm thrilled for you, and thrilled for all of us to have another one of your books.

September 20, 2013 | Unregistered CommenterKristin

Though the tone of this post is worrisomely morose and deflated, the news about the book is very exciting! Congratulations on your wonderful bowl-foods idea. I hope that all is well.

September 20, 2013 | Unregistered CommenterChris

I absolutely love your book idea. I think the bowl truly does represent simplicity in all things and you really cannot go wrong with a warm bowl full of amazing food. I cannot wait until this book is ready to buy! Have fun with the process, it will turn out amazing!

September 20, 2013 | Unregistered CommenterChelsea@BigBitesLittleBudget

Congratulations! Great job honing in on what feels natural to you for this book. I think that will really shine through. It will undoubtedly come out beautiful. Looking forward to it!!

September 20, 2013 | Unregistered CommenterGrace

Really looking forward to trying this. Congrats on the second book!

September 20, 2013 | Unregistered CommenterRockin Arugula

The best news of the week! I'm beyond excited, jumping up and down. Bowl foods? Yes, yes, yes! It's so you.
Your first cookbook is one of the most loved books in my kitchen - a kitchen bible. I'm sure your second one will be as beautiful, honest and delicious as the first one. Really proud of you, guys.

Have a wonderful weekend,

September 20, 2013 | Unregistered CommenterSini

Yeah! Such wonderful, exciting news. And bowl food! It's perfect. Your soba noodle bowl is the recipe we make most from your cookbook. I'm so so happy for you! xo

September 20, 2013 | Unregistered Commentersarah

Awesome, looking forward to adding yet another great book to my collection.

September 20, 2013 | Unregistered CommenterMaurizio

Congratulations! What exciting news :) The cookbook will be splendid I'm sure. And I love the looks of this pasta. It sounds just delicious!

September 20, 2013 | Unregistered CommenterAlyssa


Super yummy looking pasta! And great news!

September 20, 2013 | Unregistered CommenterJulia

That's fantastic news, congratulations! Can't wait to see the next book, I'm sure it will take up home in my favourites pile right next to your first one. :)

September 20, 2013 | Unregistered CommenterAmanda

Congrats. you two! I still love and cook from your first book, so I have no doubt number 2 will be exceptional as well. Keep cooking!

September 20, 2013 | Unregistered CommenterAimee

So exciting Sara! And what a great concept - if I'd been asked what your next book might be, bowl foods would almost definitely have been the answer, they are so you :-)
ps thanks so much for your tips on Bali - we just got back from honeymoon there and had THE MOST incredible time x

September 20, 2013 | Unregistered Commenterthelittleloaf

Wow that first picture is one of the coolest shots of pasta I have ever seen. Way to make an impression!

Wow that first picture is one of the coolest shots of pasta I have ever seen. Way to make an impression!

Congratulations! Also, this pasta looks fabulous!

September 20, 2013 | Unregistered Commenterdishing up the dirt

CONGRATTTTSSSSSSS!!! You guys are amazing! And this pasta has me ALL kinds of weepy.

September 20, 2013 | Unregistered CommenterBev Weidner

Congratulations on your new book! I am a huge fan of your recipes and cooking style and I think the concept of bowl food is a great one!

September 20, 2013 | Unregistered CommenterTova

Congratulations Sara!!!! I have to say that I don't consider myself a bowl foods person, but I absolutely adored your first cookbook and I will welcome the second one with open arms! Props to you as well for doing the food that you love, indulgences included. I am also very excited to see more photographs from Hugh. I hope one day you will sell prints, as I adore so many of the photos!

Much love and success from South America.

September 20, 2013 | Unregistered CommenterLyndsay

Congrats, Sara & Hugh! I can't wait to see your next project. Thanks for sharing with all of us!

September 20, 2013 | Unregistered Commenterjessica smith

What wonderful news for you. Your first cook book is superb, so I am anticipating your second will be just as fabulous. Congratulations and I can 't wait to see it!

September 20, 2013 | Unregistered CommenterConni Jespersen

Yes. Foods in bowls makes COMPLETE sense. We love eating out of bowls even when plates would work. Something so comforting, unfussy, and easy to hold, stir, mix. Sounds like a perfect theme. Cannot wait for your second book! So excited and happy!

September 20, 2013 | Unregistered CommenterSharon

Fantastic news! I love your first book. I love simple food in a bowl. And I love tinker with recipes rather than starting from a limited place. Excellent all around! Hope you have a lovely time producing the next book!

September 20, 2013 | Unregistered CommenterLeah

Having just made your delicious coconut and nutmeg loaf to share with my sister over breakfast tomorrow morning (she has just flown halfway around Europe to spend the weekend with me) I am incredibly excited and happy to hear about this second book of yours - both for you to be creating it and for me to be able to cook from it! And yes to bowlfoods, huge part of my life too!

September 20, 2013 | Unregistered CommenterSophia

I can't wait for the new book! I bought your first book for my dad and it really inspired him to make healthy changes!

September 20, 2013 | Unregistered CommenterRachael@AnAvocadoADay

Yay! I can't wait for another book from you! I treasure my cookbooks and yours has a happy place on my shelf. I do not doubt that your next one will be right next to it and just as special. The idea of a bowl-food-centric book is unique and fun. I love meals that I can serve in a single dish with not-so-much fuss.

September 20, 2013 | Unregistered CommenterGennis

Yay! I can't wait for another book from you! I treasure my cookbooks and yours has a happy place on my shelf. I do not doubt that your next one will be right next to it and just as special. The idea of a bowl-food-centric book is unique and fun. I love meals that I can serve in a single dish with not-so-much fuss.

September 20, 2013 | Unregistered CommenterGennis

i love the focus of your new book! the bowl is perfect...all contained, easily eaten, easily enjoyed. i wish you much luck & joy in your process of writing & creating! :)

September 20, 2013 | Unregistered Commenterkimp

Ah! I absolutely adored your first book and can't wait for the second. I'm sure it's going to be all sorts of lovely...

September 20, 2013 | Unregistered CommenterJade Sheldon-Burnsed

Your first cookbook is the favorite in my house -- so very thrilled to know there will be another! Can't wait!

September 20, 2013 | Unregistered CommenterJen

The pasta looks so tasty! Congratulations on the book.

September 20, 2013 | Unregistered CommenterMireya @myhealthyeatinghabits

Congratulations on your second book! I love the concept, and can't wait to see what you come up with!

September 21, 2013 | Unregistered CommenterMarie @ Little Kitchie

Wow those noodles.... divine!

Yay!! I am over the moon that you guys will be working on another cookbook!! Your first cookbook has been such an inspiration to me - definitely the book on my shelf I have ever cooked the most from due to it's simplicity and of course awesomeness. :)

September 21, 2013 | Unregistered CommenterAmy

Beautiful shots, that is a wow dish.

September 21, 2013 | Unregistered CommenterLa Cuisine Helene

Congratulations! How exciting for you!

September 21, 2013 | Unregistered CommenterPamela

Congratulations! How exciting for you!

September 21, 2013 | Unregistered CommenterPamela

Your photos are always so stunning. Love this!

September 21, 2013 | Unregistered CommenterKatrina @ Warm Vanilla Sugar

So happy to hear about the new cookbook! I have the first one and it is absolutely beautiful. This dish looks delicious. I love simple, clean recipes. Will be trying this out tomorrow!

September 21, 2013 | Unregistered CommenterAlicia Nicole

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