Pasta with Pesto

Ingredients

• 2 handfuls of wild garlic (80–100 g)
• 2 tbsp peeled almond kernels
• 100 ml olive oil
• 1 tbsp Lemon Juice
• Salt
• Pepper (freshly ground)
• 400 g spaghetti
• 40 g Parmesan

Instructions

1. 1.

   Rinse the wild garlic, shake dry and finely chop. Chop the almonds as finely as possible and add them to the wild garlic. Stir in the oil and lemon juice, season with salt and pepper.

2. 2.

   Cook the spaghetti in boiling salted water al dente. Drain, let it drain, then roll onto four plates using a fork. Drizzle the pesto over, grate parmesan on top, and serve immediately.