Spaghetti with Fennel Pesto with Almonds
RG • 3 August 2020
Spaghetti with fennel and almond pesto for quick and tasty starter to be alternated with the classic pasta condiments for a complete but also light lunch. Spaghetti with fennel pesto are a simple and quick first course to prepare, perfect for those who need to optimize time in the kitchen since the seasoning can be prepared at the same time as the pasta is cooked. For this preparation you can use Fennel Pesto Fresco SIPO that you find now available at you nearest Delicatessen in every season.
SPAGHETTI WITH FENNEL PESTO AND ALMONS
Ingredienti (4 people)
320 gr spaghetti
2tabs Fennel Pesto Fresco SIPO
1 Garlic clove
3 tbs Almonds flakes
Lemon zest
1 tbs Lemon juice
Salt
Black peper
Extravergin olive oil
Direction:
Toast and chop the almonds, Meanwhile, cook the Spaghetti in a large pot of boiling salted water, stirring occasionally, until very al dente.
In a large pan heat 1 tablespoon Evo, add chopped garlic and the almonds, leave for few minute over low heat, add few spoon of pasta cooking water then Fennel Pesto Fresco SIPO, zest and lemon juice just enough to obtain a creamy mixture.
As soon the Spaghetti are cooked (7-8 minute) drain and season with the fennel cream. Finish with more chopped toasted almonds, serve immediately and enjoy your meal with classy Trebbiano di Romagna!
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