Pasta with Fennel Pesto is a fast tasty recipe ready within 20 minutes. The penne is cooked al dente. While the amazing parmesan and basil pesto coats everything is flavour. Serve as a main dish with grating off parmesan and a chilled white wine for the end of a busy day.
Pasta with Fennel Pesto
A delightfully flavoured simple vegetarian pasta dish that is warm and welcoming.
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 2 people
Calories: 990kcal
Ingredients
The pesto:
- 1 cup sun-dried tomatoes
- 1 cup boiling water
- 1/2 small fennel bulb
- 1/4 cup pine nuts lightly toasted
- 2 tbsp parmesan grated
- 1 clove garlic
- 1/4 cup basil
- 2 tbsp Extra Virgin olive oil
- 2 tsp lemon juice
- salt to taste
- ground pepper to taste
Instructions
- Combine the tomatoes and boiling water in a small bowl and allow to steep for 10 minutes.1 cup sun-dried tomatoes, 1 cup boiling water
- Drain the tomatoes, reserving the liquid.
- Combine the tomatoes and the remaining pesto ingredients in an electric blender or food processor.
- Process until a smooth paste is formed, adding as much of the reserved water as necessary.
- Toss with the hot pasta and serve garnished with pine nuts and basil.
- Serve Immediately
Notes
Note:
- The pine nuts are best when toast lightly for a garnish.
- Choose your favourite pasta. This recipe works well with most.
- The pasta should be cooked according to the packet instructions.
Nutrition
Calories: 990kcal | Carbohydrates: 105g | Protein: 27g | Fat: 48g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 595mg | Potassium: 69mg | Fiber: 18g | Sugar: 37g