Fennel and goat's cheese rigatoni - 9Kitchen
Bring a large saucepan of salted water to the boil and cook pasta until al dente. Drain and keep warm.Heat ...
Ingredients
- 200g rigatoni
- 2 tablespoons olive oil
- 1 baby fennel bulb, thinly sliced
- 1 red onion, sliced into wedges
- 1 clove garlic, sliced
- 2 tablespoons balsamic vinegar
- baby rocket to serve
- goat's cheese, crumbled, to serve
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