Ingredients
160g lentil pasta
90g bacon
1 bunch of fennel
1 shallot
30g pine nuts
Method
Bring a saucepan with plenty of salted water to a boil.Wash the fennel;chop the shallot;toast the pine nuts in a non-stick pan for a few minutes, then remove them.
Brown the shallot with a drizzle of oil in the pan in which the pine nuts were toasted, then blend it with the fennel, pine nuts, oil, salt and pepper, until you get a coarse pesto.Brown the bacon in the same pan as the shallot.
Cook the penne.Season the penne with the chopped fennel and pine nuts, the browned pancetta, oil and pepper.