This is a soothing dish. A perfect light summer lunch or post-yoga pleaser .
1 Tablespoon olive oil
2 garlic cloves crushed
1 cup heavy cream
1/2 cup grated fresh parmesan
salt and fresh ground pepper to taste
1-2 fennel bulbs, green parts and core removed, thinly sliced
4 Tablespoons chives, chopped
Cook pasta. Heat oil over medium heat. Add garlic and saute 30 seconds, add cream. Let simmer one minute, add cheese, stir and cook for two minutes. Salt and Pepper to taste. Add sliced fennel, simmer 5 minutes until fennel is semi-tender (you still want some lovely crunch here). Add chives and pasta to cream mixture and toss. Serve immediately.