Ingredienti (4 people)
320 gr spaghetti
2tabs Fennel Pesto Fresco SIPO
1 Garlic clove
3 tbs Almonds flakes
Lemon zest
1 tbs Lemon juice
Salt
Black peper
Extravergin olive oil
Direction:
Toast and chop the almonds, Meanwhile, cook the Spaghetti in a large pot of boiling salted water, stirring occasionally, until very al dente.
In a large pan heat 1 tablespoon Evo, add chopped garlic and the almonds, leave for few minute over low heat, add few spoon of pasta cooking water then Fennel Pesto Fresco SIPO, zest and lemon juice just enough to obtain a creamy mixture.
As soon the Spaghetti are cooked (7-8 minute) drain and season with the fennel cream. Finish with more chopped toasted almonds, serve immediately and enjoy your meal with classy Trebbiano di Romagna!
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