Vermicelli al Finocchio

Directions

1. Grated parmigiano or pecorino romano Bring a large pot of water to a boil. Add the vermicelli and 1 tablespoon of the salt and cook, stirring often, until it is al dente, about 6 to 8 minutes.
2. Meanwhile, heat the oil in a large pan. Add the scallions and sauté until soft and translucent, about 3 to 5 minutes. Add the garlic and sauté until it is soft, about 2 to 3 minutes. Toss in the fresh fennel and sauté, stirring occasionally, until tender, about 5 to 7 minutes. Stir in the tomatoes and cook about 5 minutes. Add the peas, fennel seeds, basil, parsley, sage, remaining salt, pepper, and ½ cup water; stir and continue cooking until the liquid is reduced, about 6 to 8 minutes. Simmer on low until the pasta is cooked.
3. When the vermicelli is cooked, drain well and transfer it to a serving bowl. Pour the fennel sauce over it and mix well.
4. OPTIONAL: Sprinkle Grated parmigiano or pecorino romano on top. Use the fennel leaves for garnish.
5. TIP: To crush the fennel seeds, use a mortar and pestle or a spice grinder on a coarse setting. Or, place the seeds on a cutting board, lay the blade of a knife flat down on the seeds and press firmly with your hand. Alternatively, you can roll a rolling pin or other heavy object over them. The seeds do not have to be completely pulverized.