Fennel Pesto Pasta

Ingredients

• 1/2 cup Fennel fronds (or tender fennel tops)
• 1/2 cup Fresh basil leaves
• 1 clove Garlic
• 3 tbsp Olive oil
• 1/4 cup Pine nuts (or walnuts)
• 1/4 cup Parmesan cheese, finely grated(optional)
• 1 tbsp Lemon juice(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)
• 180 g Pasta (spaghetti, linguine, or penne)
• 1/4 cup Reserved pasta water(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the pasta until al dente (about 10–12 minutes). Reserve 1/2 cup of pasta water, then drain.

2. 2

   While the pasta cooks, blend fennel fronds, basil, garlic, pine nuts, and olive oil until you get a pesto-like sauce. Stir in parmesan and lemon juice (if using), and season with salt and black pepper.

3. 3

   Toss the drained pasta with the pesto. Add a splash of reserved pasta water as needed to loosen and coat the pasta evenly.

4. 4

   Serve immediately, with extra parmesan and a drizzle of olive oil if desired.