Wild Garlic Pesto with Tagliatelle
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Feeds 3 - 4 people 
Prep time 5m
Cook time 10m
Description
<p>This is a delicious spring meal to making using the seasonal joy that is wild garlic. Transform your foraged leaves into fresh pesto, which is usually made with basil, but wild garlic leaves are a fantastic substitute with their subtle, mild garlic flavour. The pesto can be kept in a jar in the fridge for a week if you don't use all of it in one go. A simple but absolutely delicious spring meal! </p>
- 300g Wild Garlic
- 100g Parmesan, grated
- a squeeze Lemon
- 100g per person Tagliatelle
- 100g Pine nuts
- Cook the pasta in a large pan of boiling salted water for 3 minutes if using fresh pasta, or as the packet instructs if using dried pasta.
- Meanwhile, toast the pine nuts. Not using any oil, heat a frying pan up and place the pine-nuts in, turn the heat down to a medium-low and cook (keep them moving!) until golden brown and fragrant. When they’re brown, immediately transfer them to a plate to stop the cooking process, which will prevent them from burning. Leave to cool.
- In a food processor, add the wild garlic, parmesan, garlic cloves, olive oil and a squeeze of lemon and pulse until it reaches a pesto-like texture.
- Drain the pasta, reserving a splash of starchy water, and return the pasta to the sauce pan. Add the fresh pesto and mix together before serving with a generous sprinkling of shaved parmesan.
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