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🍽️ Tagliatelle with Spinach, Fennel and Red Pesto

652 kcal · 30 min · 4 servings

Ingredients

• Tomatoes, dried 100 g
• Garlic cloves 1 pc.
• Sunflower seeds 5 tbsp
• Lemons 1 pc.
• Parmesan 50 g
• Dried soft figs 25 g
• Oil 3 tbsp
• Water 100 ml
• Sugar pinch
• Salt 1 tbsp
• Fennel 1 pc.
• Vegetable broth 75 ml
• Leaf spinach 500 g
• Tagliatelle, fresh 800 g
• Pepper, black ground pinch

Instructions

1. 1. Bring 100 milliliters of water to a boil in a pot.
2. 2. Place the sundried tomatoes in a bowl and pour the boiling water over them.
3. 3. Let the tomatoes soak in the hot water.
4. 4. Peel the garlic and chop it finely.
5. 5. Heat a non-stick frying pan without fat over high heat.
6. 6. Toast the sunflower seeds for about 3 minutes, stirring constantly.
7. 7. Wash the lemon thoroughly.
8. 8. Zest about one teaspoon of lemon peel.
9. 9. Cut the lemon in half and squeeze out the juice.
10. 10. Coarsely chop the parmesan and figs.
11. 11. Drain the soaking water from the tomatoes.
12. 12. Place the soaked tomatoes in a tall blending container.
13. 13. Add the parmesan, figs, toasted sunflower seeds, remaining garlic, lemon zest, oil, and 3 tablespoons of water.
14. 14. Blend the mixture into a smooth pesto.
15. 15. Season the pesto with a little sugar.
16. 16. Set the pesto aside.
17. 17. Clean the frying pan you used earlier.
18. 18. Bring about 3 liters of salted water to a boil in a large pot.
19. 19. Wash the fennel thoroughly.
20. 20. Quarter the fennel and remove the hard core.
21. 21. Slice the fennel into thin strips.
22. 22. Heat broth and 1 tablespoon of lemon juice in the cleaned pan over medium heat.
23. 23. Add the fennel to the pan and cook it for about 6 minutes.
24. 24. Wash the spinach.
25. 25. Spin the spinach dry in a salad spinner.
26. 26. Add the tagliatelle to the boiling salted water for about 4 minutes.
27. 27. Cook the pasta al dente (firm to the bite).
28. 28. Add the dry spinach to the fennel in the pan.
29. 29. Cook the spinach along with the fennel for another 2 to 3 minutes.
30. 30. Take half a ladle of pasta water and stir it into the pesto.
31. 31. Season the fennel and spinach with salt, pepper, and a bit of lemon juice.
32. 32. Drain the tagliatelle.
33. 33. Add the drained pasta to the pan with the vegetables.
34. 34. Plate everything.
35. 35. Drizzle the pesto on top.
36. 36. Serve the tagliatelle with spinach, fennel, and red pesto.
37. 37. Enjoy your meal!

Nutrition per serving

• kcal: 652
• Protein: 21 g · Fett/Fat: 26 g · Carbs: 83 g