Conchiglie Rigate con Ceci e Finocchio

By LeeBoruchow

Pasta shells with Fennel-pesto and Ceci

Ingredients

• 6 salted anchovy fillets, rinsed and roughly chopped
• 1 fennel, roughly chopped, fronds reserved
• 10 large basil leaves
• 3 large garlic cloves, roughly chopped
• extra-virgin olive oil
• 1 lb conchiglie rigate
• One 15-ounce can chickpeas, drained
• 1 cup teardrop tomatoes or 10 cherry tomatoes, cut into small slivers
• Freshly ground black pepper to taste

Preparation

Step 1

1. Combine anchovies, fennel, fennel fronds, basil, and garlic in a food processor and pulse. Add enough oil to reach a thick pesto consistency, and not smooth.

2. Bring a large pot of abundantly salted water to a boil and cook the conchiglie rigate. Five minutes before the pasta is al dente add the chickpeas. Drain well when the pasta is al dente.

3. Pour the pesto into a large bowl and add the pasta and chickpeas and toss well with the tomatoes and some more larger fennel frond pieces. Pepper to taste and leave for 3 to 5 minutes before serving. Serve without cheese.