Ingredients
SHORT PASTA TYPE STRIPED CELERY
350 gr CHOPPED
ALMONDS
snack
OIL DRIED TOMATOES
snack
SALT
snack
FOR FENNEL PESTO
WILD FENNEL
50 grams
EXTRA VIRGIN OLIVE OIL
80-100 ml ROASTED
ALMONDS
50 grams OIL DRIED TOMATOES 3 0 grams SALT taste Pasta with fennel pesto is a simple and very aromatic starter, perfect for summer. An alternative to the classic basil pesto pasta, ideal to serve for an informal dinner in the company of friends, when temperatures rise and you have very little desire to stay in the kitchen.

To bring it to the table, simply prepare the vinaigrette by mixing the wild fennel with the toasted almonds, dried cherry tomatoes and a generous drizzle of extra virgin olive oil in the bowl of a blender. Once you have a pesto with a rustic, coarse consistency, simply boil the striped celery in lightly salted boiling water, drain it al dente then combine it in a bowl with the sauce and a ladle of cooking water: the result will be a delicious and fragrant dish, to garnish with other dried tomatoes and chopped almonds, then to enjoy for a family lunch or an evening with vegetarian guests. If there is any left, you can store it in the refrigerator, in an airtight container, for up to 1 day.

If you wish, you can enrich the preparation with additional ingredients, such as sardines, anchovy fillets, chopped Taggiasca olives or toasted breadcrumbs or, before adding the pesto, you can spread the pasta on a baking tray with a drizzle of oil: this will give you a cold dish, also excellent for a quick break at the office.

Instead of striped celery, you can use any type of pasta present in the pantry, without risking compromising the final success of the recipe, or you can replace the fennel pesto with another to your liking.

Learn how to make fennel pesto pasta with step-by-step instructions and instructions. If you liked this recipe, also try the cold pasta with Trapani-style pesto, the pasta with zucchini, almond and anchovy pesto, or the pasta salad with arugula pesto.

How to Make Fennel Pesto Pasta

Step 1
Clean the fennel by cutting the toughest part of the stems
1
, then rinse it under running water and dry it with a sheet of absorbent paper towel.

Step 2
Collect the fennel in the bowl of a blender
2
.

Step 3
Add the toasted almonds
3
.

Step 4
Continue with the dried tomatoes
4
.

Step 5
Pour in oil
5
and season with salt.

Step 6
Mix everything well until you obtain a pesto of rustic and coarse consistency
6
.

Step 7
Transfer the pesto to a large bowl
7
.

Step 8
Boil the pasta in plenty of lightly salted boiling water, drain it al dente and transfer it directly to the bowl with the sauce.
8
.

Step 9
Stir thoroughly
9
, adding a ladleful of the pasta cooking water if necessary.

Step 10
Divide the fennel pesto pasta into individual plates, complete with a cherry tomato chopped in oil, sprinkle with a handful of chopped almonds.
ten
and serve.