Sicilian pasta

Preparation:

Preparation: Clean the fennel, wash and cut into very thin slices. Keep the green "beards" separately after having chopped them. Put the almonds in a pan, toast them and keep them aside. Finely slice the onion and sauté it in 3 tablespoons of oil over low heat in a non-stick pan. Add the fennel to the sautéed vegetables and let them cook for a few minutes. Add salt and continue cooking for about ten minutes with the pan covered. Blanch the orange peel after having washed it and cut it into thin strips. Drain it and dry it. Drain the pasta al dente after having cooked it in plenty of salted water. Pour it into the fennel pan, raise the heat and mix. Flavored with orange zest. Remove from the heat, add the almonds, a grind of pepper and serve immediately.