in Italy

Pasta with wild garlic pesto

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Ingredients for 4 servings:

  • 500 g tagliatelle pasta
  • 70 g wild garlic
  • 50 ml olive oil or rapeseed oil
  • 30 g pumpkin seeds
  • 20 g pine nuts
  • 2 tbsp Parmesan, grated
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick and easy

Cook 500g of tagliatelle pasta in salted water until al dente. Wash and roughly chop the wild garlic, and blend it in a blender with olive or rapeseed oil, pumpkin seeds, and pine nuts (walnuts can also be used). Stir in salt and pepper and grated Parmesan cheese. Heat the pesto and mix it with the pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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