Pasta with Wild Garlic Pesto

Ingredients

• 400 g penne
• Salt
• 2 handfuls wild garlic (about 60 g)
• 80 g hazelnuts
• 120 ml olive oil
• black pepper (freshly ground)
• 40 g freshly grated Parmesan

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente.

2. 2.

   Wash the wild garlic, shake dry and roughly chop. In a blender combine with 50 g hazelnuts, pulse and gradually add olive oil until the pesto is creamy. Stir in the Parmesan and season with salt and pepper. Toss the drained pasta with the pesto and sprinkle with the remaining chopped hazelnuts before serving.