Pasta with fennel pesto

Pasta with fennel pesto is a delicious and aromatic dish that boasts Mediterranean flavors, ideal for a summer dinner or to vary from the classic Genoese pesto.

Ingredients

• 320 g of pasta (such as trofie, linguine, or fusilli)
• 1 bunch of wild fennel (about 70 g)
• 30 g of blanched almonds
• 1 clove of garlic
• 30 g of Pecorino Romano or grated Parmesan
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste (optional)
• Pasta cooking water to taste

Preparation

1. Clean the fennel by removing the harder parts and keeping only the tender fronds. Rinse well under cold running water.
2. Lightly toast the almonds in a non-stick pan until golden, then let them cool.
3. Put the fennel fronds, toasted almonds, garlic (adjust to taste), grated pecorino, a pinch of salt, and pepper if desired, into a food processor. Start to blend.
4. While blending, drizzle in the extra virgin olive oil until the desired pesto consistency is achieved; for a lighter version, you can also use some of the pasta cooking water to soften the pesto.
5. Bring a pot of salted water to a boil and cook the pasta following the package instructions for al dente.
6. Drain the pasta, but keep some of the cooking water.
7. Dress the pasta with the fennel pesto, and if necessary, add some of the cooking water to make the sauce creamier and help distribute the pesto.
8. Mix well and serve the pasta with an extra sprinkle of pecorino and a drizzle of raw oil, if liked.

Curiosity

Wild fennel is widely used in Italian cuisine, especially in Sicilian cooking, where it’s a typical find in pasta with sardines. Its flavor is reminiscent of anise and lends an unmistakable aroma to dishes.

Enjoy your meal!