Pasta with fennel

Ingredients 9
Servings 4


  • 350
    penne pasta
  • 50
    fresh basil
  • 25
    ground almonds
  • 2
    cloves garlic, crushed
  • 80
    olive oil
  • salt and black pepper
  • 1
    leek, finely chopped
  • 1
    fennel bulb, thinly sliced
  • fresh basil (to garnish)


Boil the pasta in sufficient salted water until just soft. Drain and set aside. Chop the basil in a food processor until smooth, add the almonds and garlic and process until just blended, while gradually adding the olive oil. Season to taste with salt and pepper. Sauté the leek and fennel in a little olive oil until soft. Mix with the basil sauce. Add the sauce to the pasta. Garnish with basil leaves. Serve with a green salad. Serves 4-5.


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