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Pasta with wild garlic pesto

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Ingredients for 3 servings:

  • 500g pasta
  • 2 bunches of wild garlic
  • 50 g pine nuts
  • 80 g Parmesan, sliced
  • 50 ml vegetable stock
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 10 cherry tomatoes
  • some sliced ​​Parmesan cheese to sprinkle on top

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simple, vegetarian

Prepare the pasta according to the package instructions. Caramelize the cherry tomatoes in a little butter and sugar. Wash the wild garlic, shake it dry, and roughly chop it. Peel and crush the garlic. Dry roast the pine nuts. Purée everything in a mortar with Parmesan, broth, olive oil, sea salt, and lime juice until finely chopped. Season with pepper and mix into the fresh, perfectly cooked pasta. Stir in the tomatoes. Grate fresh Parmesan over the top.

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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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