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Whole grain spaghetti with fennel pesto and tomatoes

Whole grain spaghetti with fennel pesto and tomatoes

Preparation time:

Between 30 and 60 Minuti

Nutritional information:

381kcal / per serving

Course:

First course

i

Seasonal dish:

Winter

Enviromental Impact:

Low (0.286kg CO2 eq) i

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

Preparation

1.

Prepare the fennel pesto by chopping the fennel and blanching it in boiling water for one minute.

2.

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.

3.

Add the grated Parmesan cheese.

Enviromental Impact

Low

Details

Per serving:

0.286kg CO2 equivalent i

Carbon footprint



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.