Pluck the parsley leaves from the stems, peel the garlic and cut into large pieces. Cut the fennel green from the tubers (put some of it aside). Cut the walnuts into large pieces. Finely puree the parsley, walnuts, almonds, garlic, Parmesan, fennel greens and oil with a blender. Season with salt and pepper. Pour the parsley, almond and walnut pesto into a glass, close and store in the refrigerator.

Halve the fennel bulbs, cut out the stalk in a wedge shape. Slice the fennel halves very thinly. Heat 1-2 tablespoons of rapeseed oil in a pan and fry the fennel in it until lightly.

Cook the noodles in plenty of boiling salted water until they are firm to the bite.

Drain the pasta, collecting about 100 ml of pasta water and add to the pan with the pasta. Mix in 2-3 tablespoons of pesto and fold in the fennel. Arrange the pasta with parsley, almond and walnut pesto on plates, garnish with the remaining fennel greens and sprinkle with Parmesan.