Pasta with Wild Fennel Pesto

28 December 2016
Pasta con pesto di pistacchio Scyavuru, zucchine e gamberetti
Pasta with zucchini, shrimps and Pistachio Pesto
22 December 2016
TuttoFood Milano 8-11 May 2017
4 January 2017
Stampa Ricetta
Pasta with Wild Fennel Pesto
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 400 g Pasta bucatini or rigatoni
  • 1 jar Scyavuru Wild Fennel Pesto
  • Anchovy fillets or mackerel
  • 1/2 glass Extra virgin olive oil
  • Salt and pepper
  • 100 g Toasted breadcrumbs
  • Medium matured cheese
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 400 g Pasta bucatini or rigatoni
  • 1 jar Scyavuru Wild Fennel Pesto
  • Anchovy fillets or mackerel
  • 1/2 glass Extra virgin olive oil
  • Salt and pepper
  • 100 g Toasted breadcrumbs
  • Medium matured cheese
Instructions
  1. Heat up the pot with water to cook pasta
  2. In a large nonstick frying pan pour the oil to cover the bottom and add the anchovy fillets (or mackerel in alternative)
  3. Melt at low heat the fillets, stirring with a wooden spoon, add salt and pepper to taste.
  4. Add a little of the pasta cooking water
  5. Add the Scyavuru Wild Fennel Pesto.
  6. Bring the water to touch the boil and add the pasta.
  7. Separately, in a pan, toast the bread.
  8. When the pasta is al dente, drain it.
  9. Pour the pasta directly into the pan of sauce, jump quickly stirring and adding the toasted breadcrumbs to make the pasta retain the dressing further
  10. Turn off the heat and pour the pasta in the plates. Add the grated cheese.