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.