LINGUINE SENATORE CAPPELLI, CREAM OF FENNEL AND ALMOND

• 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

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!

Enjoy your meal everyone! If you have any questions about how to cook pasta, write to me. You can find me here: INSTAGRAM | BLOG