John Myers
Contents
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Ingredients
- 100 g Wild garlic leaves
- 30 g Cashew nuts
- 3 tbsp Parmesan
- 100 ml Rapeseed oil
- 1 Pinches Salt
- 300 g Spaghetti
- 3 tsp Parmesan cheese
- Clove of garlic
Instructions
- 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.
Nutrition
Serving: 100gCalories: 405kcalCarbohydrates: 34.1gProtein: 12.8gFat: 24.3g
