Wash and clean the fennel, remove the hard stalk and cut into fine strips. Finely chop some of the tender fennel green and set aside. Peel and chop the onion.
Heat olive oil in a pot. Fry the fennel and onion cubes in it over medium heat for about 2-3 minutes, then close the lid and let simmer on low heat for about 12-15 minutes. If necessary, add a tablespoon of water.
Heat enough water with a pinch of salt in a large saucepan and cook the spaghetti in it according to the instructions on the packet. When you`re done, drain off the water, collecting some of it.
Cut the olives into rings. Wash the basil, cut into small pieces and set aside. Add the olive rings to the fennel and heat briefly. Add the pesto and a little pasta water, stir in well. Season to taste with black pepper from the mill and possibly a little salt. Mix the pesto and fennel mixture with the drained pasta. Garnish with basil and fennel greens.
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