Servings:
4
Prep time:
15
Cooking time:
10
INGREDIENTS
- - 320g White Ancient Grains Penne
- - 1 sprig of wild fennel
- - 20 sundried tomatoes
- - celery leaves
- - 1 clove of garlic
- - 1 teaspoon sunflower seeds
- - 1 teaspoon pine nuts
- - extra virgin olive oil
- - salt
INSTRUCTIONS
- Remove the harder stems of the wild fennel and mince it finely, keeping a couple sprigs to decorate.
- In a food processer, combine the celery leaves, then add the pine nuts, the sunflower seeds, the fennel, 70ml oil and the garlic. Mix to obtain a rough pesto, and add more oil if needed.
- Rehydrate the tomatoes with lukewarm water and cook the pasta in the meantime. A few minutes before draining it, squeeze the tomatoes and grind them in the food processer or with a knife too.
- Season the White Ancient Grains Penne with the pesto and decorate the serving plates with the sundried tomatoes, the wild fennel sprigs and a few pine nuts.
