FENNEL AND PISTACHIO PESTO TUBES

• 30 g of pistachios
• 2 bunches of fennel
• 5 basil leaves
• Anchovy fillet
• Extra virgin olive oil to taste
• Salt
• 160g of tubes
• 4 fennel taralli

Add the fennel, pistachios, anchovy, basil, oil, and a pinch of salt to the mix.

Meanwhile, cook the pasta in salted water and reserve a little of the cooking water—two generous tablespoons—to put in the blender to obtain a smooth cream.

Pour a drizzle of oil into a non-stick pan and sauté the crumbled tarallo.

Once the pasta is ready, drain it and mix it with the pesto.

Arrange it on the plate and add the crumbled tarallo.