Whole grain spaghetti with fennel pesto and tomatoes
A light but flavorful recipe.
A delicious spin on heart-healthy fresh fennel.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Whole grain spaghetti – 320 g
- Tomatoes – 200 g
- 1 lemon
- Fresh fennel – 300 g
- Grated Parmigiano Reggiano cheese – 40 g
- Extra virgin olive oil – 2 tbsp (20 g)
- Salt to taste
- Pepper to taste
- Handful of basil
- A few celery leaves
Nutritional information
Per serving: 381 Kcal
Environmental Impact
Per serving:
286 grams CO2 equivalence - carbon footprint
374 litres - water footprint
This recipe’s environmental sustainability level is: High.
To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Prepare the fennel pesto by chopping the fennel and blanching it in boiling water for one minute.
Drain, cool and transfer to a mixer. Add a pinch of salt, basil, celery leaves, oil and a few drops of lemon juice. Blend well.
Add the grated Parmesan cheese.
Add salt and pepper to taste.
Blanch a ripe red tomato for a minute and peel it into 4 sections of skin. Place the skins on parchment paper and leave it to dry.
Dice the tomato, removing the seeds.
Cook the pasta according to the instructions. Drain and mix it in a pot with the fennel pesto.
Add a little cooking water to loosen it up and sprinkle with the fresh diced tomato.
The Chef’s Advice
Style your plate with the celery leaves and petals of dried tomato skin.
Nutritional Advice
This recipe features the delicious and nutrition winter fennel.
Environmental Advice
Avoid food waste by considering your portion size.
An easy way to reduce our environmental impact is to limit food waste by purchasing only what is needed and using up the leftovers. Move older vegetables to the front of the fridge so you remember to use them up first the next time you cook.
