INGREDIENTS
1
Fennel, small bulb
1
Lemon, zest and juice of
1/4 cup
Mint, fresh leaves
1 tbsp
Capers
2 tbsp
Kalamata olives
3 cups
Elbow macaroni
1 tbsp
Cherry peppers, red
1
Kosher salt
5/8 cup
Olive oil, extra-virgin
1/4 cup
Red wine vinegar
1/2 cup
Mediterranean pine nuts, toasted
1/2 cup
Pecorino-romano