Tomato, Fennel, and Goat Cheese Pasta - alive magazine

Name: Tomato, Fennel, and Goat Cheese Pasta - alive magazine
Ingredients: 3 Tbsp (45 mL) extra-virgin olive oil; 1 onion, diced; 2 garlic cloves, minced; 10 anchovy filets, chopped; 1/2 tsp (2 mL) crushed red pepper flakes; 1 large fennel bulb, trimmed and chopped into 1/2 in (1 cm) pieces, fronds reserved; 1/2 lb (225 g) whole grain farfalle pasta; 2 cups (500 mL) cherry tomatoes, cut in halves; 2 tsp (10 mL) dried marjoram; 1 Tbsp (15 mL) fresh basil, chopped; 6 cups (1.5 L) baby spinach; Freshly ground black pepper, to taste; 1/4 cup (60 mL) soft goat cheese; 3 Tbsp (45 mL) toasted pine nuts

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Ingredients

3 Tbsp (45 mL) extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
10 anchovy filets, chopped
1/2 tsp (2 mL) crushed red pepper flakes
1 large fennel bulb, trimmed and chopped into 1/2 in (1 cm) pieces, fronds reserved
1/2 lb (225 g) whole grain farfalle pasta
2 cups (500 mL) cherry tomatoes, cut in halves
2 tsp (10 mL) dried marjoram
1 Tbsp (15 mL) fresh basil, chopped
6 cups (1.5 L) baby spinach
Freshly ground black pepper, to taste
1/4 cup (60 mL) soft goat cheese
3 Tbsp (45 mL) toasted pine nuts