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Linguine with wild garlic pesto

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Ingredients for 4 servings:

  • 50 g wild garlic, washed
  • 50 g almond sticks
  • 1 lemon(s), organic
  • 1 dl olive oil
  • 100 g cheese, grated
  • ¾ tsp herbal salt or sea salt
  • some black pepper, freshly ground
  • 500 g pasta (linguine)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Finely chop the washed wild garlic. Roast the almond slivers in a non-stick pan without adding any fat. Grate the lemon zest, squeeze the juice, and mix well with the wild garlic, olive oil, almond slivers, and grated cheese. Season to taste with salt and pepper. Cook the pasta in salted water until al dente, set aside about 1 dl of the cooking water, and drain the pasta. Return it to the pot and mix with the cooking water and the finished wild garlic pesto.

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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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