Ditalini with Wild Fennel Pesto

Method

1. 1

   Wash the wild fennel well, remove tough stems, and keep only the tender fronds and fine tips.

2. 2

   Bring a small pot of salted water to a boil and blanch the fennel for 30 seconds to soften its flavor and set the color.

3. 3

   Transfer the fennel immediately to ice water, cool for 1 minute, then squeeze dry very well.

4. 4

   Toast the almonds in a dry pan over medium heat for 3–4 minutes until lightly golden and fragrant. Cool slightly.

5. 5

   In a food processor, combine fennel, toasted almonds, garlic, lemon zest, lemon juice, pecorino, salt, pepper, and olive oil.

6. 6

   Blend in short pulses until creamy but still slightly textured, scraping the bowl as needed.

7. 7

   Bring a large pot of salted water to a boil, add the ditalini, and cook until al dente according to the package timing.

8. 8

   Reserve 120 ml / ½ cup pasta cooking water, then drain the pasta.

9. 9

   Return the ditalini to the warm pot off the heat, add the pesto, and loosen with pasta water a little at a time until glossy.

10. 10

    Taste, adjust salt, pepper, or lemon juice, then serve with chopped almonds, pecorino, fennel tips, and a drizzle of olive oil.