Wild Garlic Pesto Pasta

[[ recipeID=recipe-8knyeu3fl, title=Wild Garlic Pesto Pasta ]]

Wild Garlic Pesto Pasta

Servings: 4

Keywords:

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins

Ingredients

Instructions

Ingredients

  • 400 g Fusilli
  • 1 Large Courgette
  • 1 tbsp Olive Oil
  • 20 g Roasted pine nuts to garnish

Pesto

  • 100 g Wild garlic leaves
  • 70 g Almonds
  • 70 g Parmesan, grated
  • 1 Unwaxed lemon, zest
  • 120 ml Extra Virgin Olive Oil
  • Salt and Pepper, to taste

You will also need

  • One large pot
  • One large frying pan
  • Mandolin
  • Blender

Instructions

  1. Wash wild garlic leaves well and pat them dry with a kitchen towel.
  2. Roast your almonds in a dry frying pan, shaking them regularly to ensure they don’t burn. Leave to cool down before making the pesto.
  3. In a blender, grind the almonds first and then add the remaining ingredients, except salt and pepper.
  4. Once smooth, season to taste with salt, pepper and possibly more lemon juice.
  5. Cook fusilli al-dente in a large pot with salted water according to the package. Drain and reserve some of the cooking water.
  6. While the pasta is simmering, use a mandolin and slice the courgette thinly.
  7. Coat the drained pasta with the pesto and add a few tbsp of the cooking water to create a sauce. Add the courgette and give it all a good stir before dividing between four plates and garnish with roasted pine nuts.