I make a crazy fennel pesto, my first one becomes not only good but also healthy, I finally eat pasta without regrets Italian Cuisine

I make a crazy fennel pesto, my first one becomes not only good but also healthy, I finally eat pasta without regrets and if I want I can eat a little more.

Today we will surprise you because we are going to prepare a first course that will not only be tasty, but also very healthy and will leave any feelings of guilt outside the kitchen door. The main ingredient is fennel and with this we will make a very delicate pesto, you can add hazelnuts or almonds depending on your tastes.

This pesto is vegan and is such a healthy first course that you almost can’t believe how good it is. The process is really simple so don’t be afraid to use and prepare this dish. The customization of the pasta with fennel pesto lies precisely in adding or not the dried fruit, in fact we can also think of enjoying it without the addition of the latter.

Pasta with fennel pesto

It is a very tasty, very healthy recipe and is prepared with spaghetti, which binds the pesto perfectly. The cost is economical and can be prepared in total in less than 20 minutes. It takes five to prepare, and the pasta to cook.

Ingredients for four people

400 g of spaghetti

Two fennels

160 g of almonds or hazelnuts

Half onion

A clove of garlic

salt

Pepper

Three anchovy fillets

olive oil

I make a crazy fennel pesto, my first one becomes not only good but also healthy, I finally eat pasta without regrets. Method

Let’s start preparing our pasta by first placing the pot with salted water on the stove to boil. After having washed the fennel well and cut it into segments, we will boil them in boiling water and remove them when they have softened to place them in an immersion blender jug. We take the almonds and add them to the fennel and begin to blend everything, adding some olive oil to Filo. In a non-stick pan we heat some oil and brown the onion and the garlic clove and melt the anchovy fillets, check the pasta and if it is ready, drain it al dente, two or three minutes before total cooking because it will continue to cook in pan.

read also: At Easter I always make fennel pancakes that are soft and light as a cloud, they are immediately sold out, they can’t be missed

How to make pasta with fennel pesto

Pour it into the pan and add a ladle of cooking water as well as a few spoonfuls of fennel pesto, mix everything well then put on plates. Obviously I recommend finishing the fennel pesto because the doses indicated are correct, there is no leftover. We put the spaghetti on plates and cover with a spoonful of pesto, or a sprinkling of toasted breadcrumbs, but this is an optional element, in fact, I have not included it in the list of ingredients to buy. Enjoy your meal.

read also:With a fennel salad like this, you lose weight, you feel full, I eat it every other day and I have already lost 2 kg

read also: Tasty fennel pan, I prepare them every time I’m on a diet, my children always want to steal them from me

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