Directions
- 1Add peeled almonds, pine nuts, parmesan cheese, fennel, basil leaves, garlic, orange juice and zest to a food processor.
- 2Blend until smooth.
- 3Cook the reginette pasta until al dente.
- 4Add the pesto to the cooked pasta and toss to coat.
- 5Serve and drizzle with extra virgin olive oil.
Ingredients
- 250 g Reginette pasta
- 80 g Peeled almonds
- 20 g Pine nuts
- 100 g Parmigiano Reggiano cheese
- 1 small bunch Fennel
- 4 leaves Basil leaves
- 1 clove Garlic
- 1 Orange (juice and zest)
- 0 Extra virgin olive oil
- 0 Salt
- 0 Pepper
Equipment
food processorpantongsspoon
Related recipes
Creamy Garlic Pizza Dip
Italian · Sauce & Condiment
Skillet Express Lasagna
Italian · Sauce & Condiment
Rao's Copycat Roasted Garlic Alfredo
Italian · Sauce & Condiment1h
Restaurant-style Tomato Sauce
Italian · Sauce & Condiment
Peposo with Parmesan Polenta and Salsa Verde
Italian · Sauce & Condiment
Parmesan Garlic Mushroom Cream Sauce
Italian · Sauce & Condiment
One Pan Garlic Parmesan Chicken & Potatoes
Italian · Sauce & Condiment1h 40m
Marry Me Tofu Sauce
Italian · Sauce & Condiment15m
Malfattis Caseros
Italian · Sauce & Condiment
High-Protein Cottage Cheese Alfredo Sauce
Italian · Sauce & Condiment
Pesto Chicken Pasta
Italian · Sauce & Condiment
Estofado de Vacuno y Polenta Cremosa
Italian · Sauce & Condiment