Pasta with Wild Fennel Pesto

Pasta with wild fennel pesto is a delicious and aromatic dish boasting Mediterranean flavors, ideal for a summer dinner or to vary the classic Genovese 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 garlic clove
• 30 g of grated pecorino romano or parmesan
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste (optional)
• Pasta cooking water to taste

Preparation

1. Clean the fennel, removing the tougher 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. Place the fennel fronds, toasted almonds, garlic (adjust to your taste), grated pecorino, a pinch of salt and pepper if desired in a food processor. Start blending.
4. While blending, gradually add the extra virgin olive oil until the desired pesto consistency is reached; for a lighter version, you can also use a little pasta cooking water to soften the pesto.
5. Bring a pot of salted water to a boil and cook the chosen pasta according to the package instructions for al dente texture.
6. Drain the pasta, but reserve some of the cooking water.
7. Toss the pasta with the wild fennel pesto and, if needed, add a little 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 olive oil, if desired.

Fun Fact

Wild fennel is widely used in Italian cuisine, especially Sicilian, where it is commonly found in pasta with sardines. Its flavor vaguely recalls anise and lends an unmistakable aroma to dishes.

Enjoy your meal!