2 garlic cloves, thinly sliced 

1 shallot, thinly sliced 

2 fennels, cored and thinly sliced

 50gr fennel fronds for garnish 

1/2 teaspoon salt 

180ml white wine 

80ml coconut milk (or cream)

1 tab Yellow Pumpkin Pesto Fresco SIPO

1/2 teaspoon red chili flakes  

250 Tagliatelle pasta 

120ml pasta water 

2 tablespoons lemon juice 

60gr freshly grated Parmigiano Reggiano cheese

Coarsely chopped flat-leaf parsley

In a large deep skillet, heat the EVO over moderately high-heat. Add the garlic and shallot and cook until softened, about 2 minutes. Add the fennel, season with salt and cook, stirring occasionally, until the fennel has softened, about 3 minutes. Add the white wine, coconut milk (or cream), Yellow Pumpkin Pesto Fresco SIPO, and red chili flakes to the pan and bring to a gentle simmer, about 8 minutes. Turn the heat to low and keep warm. 

Meanwhile, in a large saucepan of salted boiling water, cook the tagliatelle until al dente. Reserve 1/2 cup of the cooking water and drain.  

Add the pasta and the reserved cooking water to the pumpkin sauce and toss over moderately low heat until coated. Add the lemon juice, parmesan, and parsley to the pasta and lightly toss to combine. Season with salt and freshly ground black pepper to taste and transfer to plates. Drizzle lightly with olive oil, sprinkle with fennel fronds and serve.