A delicious spin on fresh fennel, which is a true ally of our health.
Ingredients for 4 portions
- Whole grain spaghetti 320 g
- Tomatoes 200 g
- Lemon 1
- Fresh fennel 300 g
- Grated Parmigiano Reggiano cheese 40 g
- Extra virgin olive oil 2 tbsp (20 g)
- Salt to taste
- Pepper to taste
- Basil 1 handful
- Celery a few leaves
Prepare the fennel pesto by chopping the fennel and blanching it in boiling water for one minute.
Drain, cool and transfer to a mixer. Add a pinch of salt, basil, celery leaves, oil and a few drops of lemon juice. Blend well.
Add the grated Parmesan cheese.
0.286kg CO2 equivalent i
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.