Zucchini Pappardelle with Caramelized Fennel, Crispy Goat Cheese Balls & Cashews

Zucchini pappardelle in a brown butter sauce tossed with caramelized fennel, toasted cashews and topped with crispy, fried goat cheese balls.

Difficulty: Medium

Time: 30-35 min

This dish is Vegetarian

Calories: 631 Fat: 40g Carbs: 46g Protein: 31g

Zucchini pappardelle is a great way to substitute pasta with a carb-free alternative. We love goat cheese at the Local Crate test kitchen because it’s lower in fat, higher in vitamin A, and an ideal alternative for those with a low tolerance for cow’s milk! This delicious dish with crispy fried goat cheese balls will awaken your palate with its many complementary flavors and textures.

Ingredients

Zucchini

Fennel

Garlic

Cremini mushrooms

Cashews

Panko Breadcrumbs

Flour

Egg

Goat cheese

Butter

Featured Ingredient Partners:

eggs: Larry Schultz Organic Farm

goat cheese: Stickney Hill Dairy - Cold Spring, MN

Fry To cook in hot fat or oil, typically in a shallow pan, until crispy and cooked through.

Julienne To slice into thin strips about the size of matchsticks.

Mince To cut a food into very small pieces.

Large sauté pan

Small pot

Small bowl

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Mince garlic. Remove base and top from fennel and julienne. Mince cremini mushrooms. Rough chop cashews. Whisk egg in a small bowl. Using a vegetable peeler shave zucchini into thin ribbons, set aside.

Step 2: MIX GOAT CHEESE

Remove goat cheese from pack and place in small bowl with cremini mushrooms, salt and pepper. Mix until smooth and well incorporated, about 2 min.

Step 3: MAKE THE BALLS

Form goat cheese balls using your hands, about the size of a ping pong ball. Place on plate and put in freezer for 5 min. Roll each ball in flour. Dip in egg until drenched. Roll in panko until fully coated. Heat ¼ cup oil on shallow pan to medium high heat. Fry each goat cheese ball turning occasionally until golden brown and crisp, about 3 min. Place on paper towel and set aside.

Step 4: CARAMELIZE FENNEL

Heat butter in large pan on medium heat. Add fennel and cook until soft and tender, about 10 min. Add garlic, cashews, salt and pepper. Cook for another 2 min.

Step 5: MAKE THE "PASTA"

Add zucchini pappardelle to hot pan. Season with salt and pepper. Sauté until zucchini is fully cooked, about 5 min.

Step 6: PLATE YOUR DISH

Divide zucchini pasta between two bowls. Top with goat cheese balls. Enjoy!