Pesto Rigatoni with maple bourbon

Method

1. Start by prepping your dried pasta, olive oil, garlic so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fennel bulb and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the pesto and let it toasted, undisturbed, so it takes on real color before you stir.
4. Stir in the walnuts along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the cream and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a drizzle of olive oil and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.