Reginette pasta with wild fennel pesto
In Italian cuisine, pasta with pesto is one of the most well-known, simple and appreciated first course. Why don’t we try to make some new and tasty changes?
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Cooking tools:
- Immersion blender
- Pot
- Skillet
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Plate
- Spoon
Ingredients
- 320 gr of “reginette” (durum wheat semolina pasta)
- 50 gr of dried tomatoes in oil
- 4 tablespoons of virgin olive oil
- 3 garlic cloves
- 2 tablespoons of sliced almonds
- 1 Chilli pepper
- Salt as required
- 50 gr of wild fennel
- 20 gr of almonds
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