Spinach Pesto

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Ingredients

4 servings

400 g
2
400 g
400 g
100 g Farfalle
Fennel
Butter beans (canned)
Canned tomatoes
Black olives 10 g
1 glass
1
2 cloves Thyme
Red wine
Red onion
Garlic

Prep

10 min

1. Dice onion and mince garlic
2. Cut away the fennel stalks and the root and cut like an onion into thin strips
3. Halve olives
4. Tear thyme leaves from the twigs

Cook

20 min

Sauté onion, garlic and fennel

use plenty of oil, medium/low heat ~2 min

Add thyme and wine

~2 min

Add tomatoes and beans

~8 min

In the meantime, cook pasta

~8 min

Add olives

stir, season with salt and pepper to taste ~5 min

taste if the fennel is done, thicker cut strips might need a few mins longer

Add cooked pasta

stir ~1 min