Wild Garlic Pesto with Tagliatelle

Name: Wild Garlic Pesto with Tagliatelle
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3-4
Ingredients: 300g Wild Garlic; 100g Parmesan, grated; a squeeze Lemon; 100g per person Tagliatelle; 100g Pine nuts

Drogo

Servings

3-4

Prep Time

5 minutes

Cook Time

10 minutes

Celebrate one of spring's most distinctive seasonal ingredients with this simple wild garlic pesto pasta. Fresh wild garlic leaves are blended with Parmesan, toasted pine nuts and lemon to create a vibrant pesto, before being tossed through tagliatelle for an easy seasonal meal.

Wild garlic makes an excellent alternative to basil when making fresh pesto. Its leaves have a fresh, milder garlic flavour, making this wild garlic pesto recipe a delicious way to make the most of the ingredient while it is in season.

The pesto can also be kept in a jar in the fridge for up to a week if you don't use it all at once, making it useful for adding to other pasta dishes and seasonal recipes.

Ingredients

300g Wild Garlic
100g Parmesan, grated
a squeeze Lemon
100g per person Tagliatelle
100g Pine nuts

Directions

Method

Step 1, 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.
Step 2, 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, keeping 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.
Step 3, 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.
Step 4, Drain the pasta, reserving a splash of starchy water, and return the pasta to the saucepan. Add the fresh pesto and mix together before serving with a generous sprinkling of shaved Parmesan.