Fennel Pasta

• 10 grams Fennel (or dill)
• 1 tbsp Parmesan cheese
• 2 Anchovies
• 2 Walnuts
• 1 clove Garlic (optional)
• 4 tbsp Extra virgin olive oil
• 1 serving Your choice of pasta

1. If you have a blender or food processor, put all of the ingredients into it (just one anchovy) and blend.
2. Cut the power and taste with a spoon.
3. If the flavor is too weak, add another anchovy and mix again.
4. If you don't have a blender, grate the garlic, finely mince the fennel and anchovies, crush the walnuts, mix everything together, and it's complete.
5. Toss boiled pasta with the paste, adding a little at a time to achieve just the right amount of saltiness.
6. If the taste is right, but the pasta is clumpy, mix in a bit of extra virgin olive oil (not listed) to make it silky.
7. If storing the paste, put it in a jar sterilized by boiling.
8. Pour in a small amount of olive oil (not listed) and close the lid.
9. Store it in the refrigerator, and consume as quickly as possible.

fennel, parmesan cheese, anchovies, walnuts, clove garlic, olive oil, pasta

Taken from cookpad.com/us/recipes/148144-fennel-pasta (may not work)