Spaghetti with Fennel Orange and Moroccan Olive Pesto

Putting a unique and delicious twist on spaghetti with this Spaghetti with Fennel Orange and Moroccan Olive Pesto! This is super easy to make and loaded with flavor!

This recipe was inspired by an appetizer I made a while back, Shrimp Fennel Orange and Moroccan Olives Tartar.

I discovered that using the three elements of Fennel, Orange, and Moroccan Olives all blend perfectly together.

So I decided to use these ingredients to create a light and tasteful pasta dish!

It’s very Orgasmik to my palate… hopefully will be to yours as well!

I hope you love this Spaghetti with Fennel Orange and Moroccan Olive Pesto as much as I did! Its:

• Savory-Sweet
• Simple to make
• Satisfying
• Versatile
• and Insanely Orgasmik!

If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂

Buon Appetito!

Spaghetti with Fennel Orange and Moroccan Olive Pesto

• Author: Roberto
• Prep Time: 10
• Cook Time: 10
• Total Time: 20 minutes
• Yield: 2
• Category: Main Dish
• Cuisine: Vegan

Ingredients

For the Pesto:

• 1/2 cup Cured Moroccan Olives pitted
• 1/4 cup Pine Nuts
• 2 cloves Garlic
• 1/4 cup EVOO
• Pinch of Pepper
• 1/4 cup Italian Flat Parsley

For the Pasta:

• 250 grams Spaghetti
• 2 Tbs EVOO
• 1 cup Fennel bulb julienned
• Fennel leaves for garnish
• Zest of 1 large Orange
• Juice of 1 large Orange

Instructions

For the Pesto:

1. Add all ingredients for the pesto into a food processor and blend until smooth
2. Set aside

For the Pasta:

1. Prepare pasta as directed or al dente (note: only add half the amount of salt listed to the pasta water as the olive pesto will give this dish enough salty flavor)
2. During the last 5 minutes before the pasta is done, in a large frying pan add EVOO and heat over high heat
3. Add Fennel and sauté 1-2 minutes
4. Add in half of the Orange Zest
5. Add Orange Juice and pinch of Pepper
6. Add half of the Pesto and a bit of the pasta water so the sauce doesn’t get too dry
7. Drain pasta saving some of the water
8. Add pasta to the sauce
9. Add in the rest of the Pesto, Orange Zest, and some of the pasta water until desired sauce consistency
10. Cook 1-2 minutes
11. Garnish with Fennel leaves
12. Buon Appetito!