Creamy Fennel Penne | With Gorgonzola and Toasted Walnuts

Wash the fennel bulbs, trim the ends, remove the tough outer layer, and cut into thin strips or slices (reserve the green anise-dill-like fronds for serving). Finely mince the garlic. Toast the walnuts in a dry pan for 2-3 minutes until fragrant, then roughly chop them.

Bring a large pot of generously salted water to a boil, then cook the dried penne 1 minute less than the package instructions (al dente). Before draining, ladle out about 1.5 dl of the cooking water.

Heat the olive oil and butter in a deep, wide skillet. Add the thinly sliced fennel, season with salt and pepper, then sauté over medium heat for 8-10 minutes until tender and lightly caramelized. In the last 1-2 minutes, stir in the minced garlic as well.