Cook Legù for 2 minutes in boiling water with a little salt.
Stop cooking by adding cold water and drain.
Blend basil, almond, fennel and parmesan cheese together.
Season it with salt and pepper.
Separately mix each spoon of pesto sauce with a teaspoon of boiling water, place it on a plate, add Legù on top and garnish with a leaf of basil and seeds.