Trofie with Fennel Pollen Pesto
Fennel pesto is a lot like the more typical basil pesto. Although the addition of fennel pollen gives it a extra boost of flavor and aroma. Delicious.
1 tablespoon fennel seed
1 cup chopped fennel bulb
1 ounce Italian Pinoli (Pinenuts) or pistachios
1/2 cup flat-leaf parsley
2 hard-neck garlic cloves
1 teaspoon Italian Fennel Pollen Read more about the virtues of Fennel Pollen here: Yellow Fairy Dust -- the Joys of Fennel Pollen
1 tablespoon olive oil
1/4 cup parmegiano-reggiano cheese - freshly grated
Trapani Fine Sea Salt and freshly ground Tellicherry black pepper to taste
1 lemon - juiced
more Italian Fennel Pollen to taste
1 pound Maestri Pastai Trofie Pasta
1. Place chopped fennel in hot water and let soak 10 minutes. Drain.
2. Put the pine nuts, parsley, garlic, cheese, salt, and pepper in a food processor. Pulse a few times to grind and combine slightly.
3. Add fennel and fennel pollen to the food processor. With the motor running, drizzle in the olive oil until the mixture is reduced to a paste and has a spreadable consistency. Add sea salt to taste. Squeeze in a little bit of lemon juice to taste.
4. Bring a large pot of salted water to a boil. Cook the pasta until al dente.
5. When the pasta is done, drain and return the pasta to the pot. Stir in the pesto until pasta is lightly coated. Squeeze in a little lemon juice and sprinkle with more fennel pollen to taste.