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.

4.69 from 32 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Herbs, Nuts, Parmesan, Pasta, Pasta with Fennel Pesto, Pesto, Vegetables

Cook Time: 18

Total Time: 18

Servings: people

Calories: 990kcal

Ingredients

The Pasta

6 oz penne
1/4 cup pine nuts
basil chopped

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.
1/2 small fennel bulb, 1/4 cup pine nuts, 2 tbsp parmesan, 1 clove garlic, 1/4 cup basil, 2 tbsp Extra Virgin olive oil, 2 tsp lemon juice, salt, ground pepper
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.
6 oz penne, 1/4 cup pine nuts, basil
Serve Immediately