LINGUINE SENATORE CAPPELLI, CREAM OF FENNEL AND ALMOND

Senatore Cappelli linguine with fennel cream and crunchy almonds is definitely a quick first course to prepare, with great draining and detoxifying properties, so why not get in the kitchen and prepare it?!

Difficulty Low
Preparation 20 min.
Cooking 20 min.
Doses for 4 people
Suitable for Vegans

INGREDIENTS

400g of whole wheat Senatore Cappelli linguine pasta
1 fennel
3 tablespoons of almonds
lemon zest to taste
1 tablespoon lemon juice
water to taste
salt to taste
extra virgin olive oil
pepper to taste

PREPARATION

To prepare the fennel pesto spaghetti, start by thoroughly washing the fennel. Remove the tough outer part and cut the rest into thin slices. Place a heavy-bottomed pan over high heat and heat a drizzle of extra virgin olive oil.

Season with salt and reduce the heat, then cover and cook for 5 minutes. Meanwhile, toast the almonds and chop them. Once the fennel is well-cooked, remove it and blend it with the zest, lemon juice, oil, and enough water to obtain a creamy mixture. To make this easier, use an immersion blender. Meanwhile, cook the spaghetti in plenty of salted water. Drain al dente and toss with the fennel cream. Finish with the chopped toasted almonds and a drizzle of olive oil. Serve immediately and enjoy!