31 October 2017

Fennel, Olive & Basil Pesto Penne | Mr Organic Recipe

Not a fan of the fennel here? Don't fear, the flavour is super subtle (even I'm not one for anything aniseed), instead it adds a bit of a crunch to the dish but if I still can't win you over, sub for courgette, artichoke or asparagus instead. The olives add a little something salty but it all comes down to the jar of Mr Organic Basil Pesto, made with the standard recipe of basil and pine nuts, there's also cashews and tofu thrown into the mix to switch things up a bit.

Prep Time: 5 minutes | Cook Time: 15 minutes | Serves: 2

3 cups wholewheat/spelt penne
1 tbsp olive oil
1 bulb fennel
10 green olives, pitted
Salt & pepper
Fresh basil to garnish

Heat the olive oil in a medium pan on a medium heat. Start by trimming the fennel, then remove the green leafy tops, half the bulb then thinly slice it up, add it to the pan and fry it off for around 5 minutes. In the meantime, add the pasta into a separate pan of boiling, salted water and allow it to cook until al dente. Next, add the jar of Mr Organic Basil Pesto to the cooked fennel, stir then chop the olives and add those to the pan too. Drain the pasta, then add it to the fennel, olives and pesto, season well with salt and black pepper, and stir until coated. Serve immediately, garnishing the dish with the reserved fennel tops and some fresh basil.


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