Trofie with Fennel Pollen Pesto Recipe

No Reviews

Print Recipe

Share with friends:

Directions Ingredients Reviews You May Also Like

Ingredients

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

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

Shop For This Recipe

Fennel Pollen - Wild

$19.95 $14.95

Trofie Pasta - Rustichella d'Abruzzo

$9.95

Spanish Roja Organic Garlic

$19.95

Parmigiano-Reggiano - Summer Milk (2.5 pounds)

$169.00

Add To Cart

Directions

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.

HOW TO:
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.