Tortelloni with fennel and sardines

Heat a frying pan and toast the pine nuts in 3 min. Golden brown. Let cool on a plate.

In the meantime, remove the underside and green stems from the fennel tubers. Halve the fennel lengthwise, remove the hard core and cut the fennel into strips.

Heat the oil in a frying pan and fry the fennel for 10 minutes on low heat.

Press the garlic over the fennel and cook for 2 minutes.

Meanwhile, cook the pasta in 6 minutes until done.

Drain the sardines. Drain the pasta and spread over the plates. Divide the fennel, sardines and pine nuts.