Pasta with Wild Fennel Pesto

Pasta with wild fennel pesto is a delicious and aromatic dish, typical of Mediterranean cuisine and particularly from Sicily. Here’s how you can prepare it.

Ingredients

• 320 g of pasta (such as busiate, fusilli or spaghetti)
• 100 g of wild fennel (softest parts only)
• 30 g of almonds (better if peeled)
• 2 cloves of garlic
• 50 g of grated Sicilian pecorino (or parmesan if not available)
• A few basil leaves (optional for a fresh touch)
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Clean the wild fennel by removing the hard or fibrous parts.
2. In a large pot, bring salted water to a boil for the pasta.
3. In a pan, lightly toast the almonds, being careful not to burn them.
4. While the water is heating and the almonds are cooling, wash the fennel and basil and dry them carefully.
5. In a mortar or mixer, crush the wild fennel with the almonds, garlic cloves, and basil leaves until they form a paste.
6. Transfer the mixture to a bowl and incorporate the olive oil in a stream to emulsify the pesto, then add about half of the grated cheese. Taste and adjust for salt and pepper.
7. Cook the pasta in the boiling water according to the package instructions to achieve an al dente texture.
8. Drain the pasta while saving some cooking water, which you will need to dilute the pesto if necessary.
9. Put the pasta in the bowl with the pesto or directly in the pan and mix well to combine. If necessary, add a bit of cooking water to make the sauce creamier.
10. Finish with the remaining grated cheese and a drizzle of raw oil.

Trivia

Wild fennel grows abundant in the Mediterranean scrub and is often used in regional cooking for its fresh and slightly aniseed flavour. Its use in pesto is a Sicilian tradition that enhances local herbs. Accompany this dish with a glass of fresh Sicilian white wine to enhance its flavours.