Pasta with Fennel Pesto

Name: Pasta with Fennel Pesto
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Gluten-free Fusilli pasta 11.25 oz; Wild fennel 3.5 oz; Peeled almonds ½ cup; Extra virgin olive oil 11 tbsp; Fine salt to taste; Black pepper to taste; Grana Padano PDO cheese to grate 2.1 oz; Cherry tomatoes 4 cups; Fine salt to taste; Black pepper to taste; Brown sugar 1 ½ tbsp; Oregano 1 pinch; Extra virgin olive oil 1 ½ tbsp

it es fr de br

907

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 907
Carbohydrates g 77.8
of which sugars g 13.7
Protein g 19.2
Fats g 57.7
of which saturated fat g 9.76
Fiber g 7.8
Cholesterol mg 16
Sodium mg 643

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 4
Cost: Low

PRESENTATION

Pasta with fennel pesto comes straight from Liguria, a stunning region in Italy famous for its creative spins on classic sauces. You know, instead of the usual basil, this fennel pesto pasta uses wild fennel, or finocchietto. It's got this really fresh and delicate taste—perfect for spring. Liguria always brings a twist, and this version does just that. The wild fennel gives a gentle herbal kick, never overpowering. Almonds and Grana Padano cheese make the fennel frond pesto creamy and nutty, creating a vibe that’s just right for warmer weather. And here's the thing, this recipe uses gluten-free pasta, so everyone can dig into this fennel and pasta dish. Topping it off are sweet confit cherry tomatoes—colorful and adding a flavor burst that balances it all out.

In Liguria, pasta isn't just about basil pesto, and this pasta with fennel pesto shows that beautifully. Some places might toss in pine nuts or walnuts, but here, almonds make it smoother, slightly moist, and definitely interesting. Using fennel bulb and fronds brings a garden-fresh aroma, like the Italian countryside in spring. I mean, anyone who loves an easy pasta recipe or wants a healthy dish that's a bit different will really, really enjoy this combo. People in Italy are exploring all kinds of homemade pesto these days, and this one proves you don't have to stick to the classics to make something tender and tasty. A plate of this fennel pesto sauce with those golden tomatoes really pops on the table and sparks curiosity. It’s the kind of dish that tastes as good as it looks—giving you a little tour of modern Ligurian kitchens, where tradition meets fresh ideas in the best way. Pretty simple. For real.

INGREDIENTS

907

Calories per serving

Gluten-free Fusilli pasta 11.25 oz (320 g)

for the pesto: Wild fennel 3.5 oz (100 g); Peeled almonds ½ cup (80 g); Extra virgin olive oil 11 tbsp (150 g); Fine salt to taste; Black pepper to taste; Grana Padano PDO cheese 2.1 oz (60 g) - to grate

for the confit cherry tomatoes: Cherry tomatoes 4 cups (600 g); Fine salt to taste; Black pepper to taste; Brown sugar 1 ½ tbsp (20 g); Oregano 1 pinch; Extra virgin olive oil 1 ½ tbsp (20 g)

Preparation

How to prepare Pasta with Fennel Pesto

To prepare the pasta with fennel, start by preparing the confit cherry tomatoes. Wash the cherry tomatoes, cut them in half 1, and place them on a baking sheet lined with parchment paper, positioning them cut side up. Salt, pepper, and sprinkle them first with brown sugar 2, then oregano and oil 3. Cook in a preheated static oven at 340°F for 50 minutes and in the meantime, work on making the pesto.

Wash the fennel as well, pat it dry with a paper towel, and take only the leaves, removing the stem 4. Then, transfer them to a blender, add the peeled almonds 5, grated cheese, a pinch of salt 6, and pepper.

Finally, pour in the oil 7 and blend everything until you get a homogeneous mixture 8. At this point, place a pot filled with water on the stove (which will be used for cooking the pasta) and bring it to just below boiling, then salt it. Transfer the fennel pesto into a large pan (this will make it easier to dress the pasta), without turning on the heat. Dilute it with a ladle of hot water 9.

At this point, the confit cherry tomatoes will be ready, remove them from the oven 10, cook the pasta 11, and drain it al dente. Transfer them to the pan where you poured the fennel pesto 12.