Italian
Pasta with Fennel Pesto
by Cucina con Ruben · 548K subscribers on YouTube
A quick and aromatic pasta dish featuring flaked cod and a vibrant pesto made from fennel fronds, orange, almonds, basil, and Parmesan. Perfect for a light yet flavorful meal.
- Difficulty
- easy
Ingredients
10 items- 200 gLinguine
- CodCod fillet, fresh
- 2 pcsOrangeUse zest and juice
- 100 gAlmondsBlanched (skinned)
- Fennel FrondsWild fennel fronds (the feathery leaves)
- BasilA few large leaves
- Parmigiano ReggianoGrated, to taste
- Olive OilExtra virgin, abundant
- SaltTo taste
- PepperFreshly ground, to taste
Method
- Place the cod fillet in a pan with a little water, cover, and cook over medium heat for 5 minutes. Let rest for 2 minutes.
- Meanwhile, prepare the pesto: in a blender, combine fennel fronds, basil leaves, blanched almonds, orange zest and juice, Parmesan, pepper, olive oil, and a couple of ice cubes. Blend until smooth.
- Cook the linguine in salted boiling water until al dente. Reserve some pasta water.
- Once the cod is cooked, flake it into pieces using a fork.
- Drain the pasta and transfer to a bowl. Add the pesto and a splash of pasta water, then toss well to coat.
- Plate the pasta, top with the flaked cod, sprinkle with chopped almonds and extra orange zest, garnish with fennel fronds, and drizzle with olive oil.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
