Wash the wild garlic leaves. Peel off the garlic clove and quarter it. Purée the wild garlic pesto with cashew nuts, garlic clove, 3 tablespoons Parmesan, salt and rapeseed oil using a blender. Fill the wild garlic pesto into 3 small glasses (fill 100 ml). Shelf life when refrigerated about 5 days.
Cook the pasta in plenty of boiling salted water according to the instructions on the package until al dente. Drain and collect some pasta water, put the pasta in a saucepan, stir in a glass (100 ml) wild garlic pesto, arrange on plates and serve garnished with Parmesan cheese.
Professional Chef with 25 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.