A large bunch of basil
50g Parmesan, grated
50g pine nuts, toasted
2 garlic cloves, crushed
150-175 ml extra virgin olive oil
1 fennel bulb, halved and sliced
Grated zest of ½ lemon
Parmesan shavings to serve
To make the pesto, place the basil, grated Parmesan, pine nuts and garlic in a small blender or food processor and blend until broken down. Slowly pour in the olive oil until you have the consistency you require.
Cook the spaghetti in boiling water for 8-10 minutes, according to the pack instructions, until al dente.
Meanwhile, heat 1 tbsp olive oil in a frying pan and cook the fennel for 5-6 minutes, until the edges start to brown.
Stir the pesto into the fennel and mix well.
Drain the pasta and stir into the pesto and fennel and toss well to coat.