Pasta with Wild Fennel Pesto

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

Ingredients

• 320 g of pasta (such as busiate, fusilli or spaghetti)
• 100 g of wild fennel (only the tender parts)
• 30 g of almonds (preferably blanched)
• 2 garlic cloves
• 50 g of grated Sicilian pecorino (or Parmesan if unavailable)
• 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 tough 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 heats and the almonds cool, wash the fennel and basil and pat them dry carefully.
5. In a mortar or food processor, chop the wild fennel with the almonds, garlic cloves and basil leaves until you obtain a paste-like consistency.
6. Transfer the mixture to a bowl and gradually incorporate the olive oil to emulsify the pesto, then add about half of the grated cheese. Taste and adjust salt and pepper.
7. Cook the pasta in the pot of boiling water according to the package instructions for al dente texture.
8. Drain the pasta, reserving some of the cooking water, which you will need to loosen the pesto if necessary.
9. Place the pasta in the bowl with the pesto or directly in the pan and mix well to combine. If needed, add a little cooking water to make the sauce creamier.
10. Finish with the remaining grated cheese and a drizzle of raw olive oil.

Curiosities

Wild fennel grows abundantly in the Mediterranean scrub and is often used in regional cuisine for its fresh, slightly aniseed flavor. Its use in pesto is a Sicilian tradition that highlights local herbs. Pair this dish with a glass of fresh Sicilian white wine to enhance its flavors.