Pasta with Wild Garlic Pesto

Ingredients

• 400 g spaghetti (or spaghettini)
• Salt
• 40 g pine nuts
• 1 handful wild garlic leaves (about 50 g)
• 125 ml olive oil
• 2 tbsp freshly grated Parmesan
• freshly ground pepper
• additional grated parmesan for sprinkling

Instructions

1. 1.

   Cook the pasta in salted water until al dente.

2. 2.

   Toast the pine nuts in a dry pan until golden brown. Wash and pat dry the wild garlic, then roughly chop it. Blend the garlic with the toasted pine nuts and gradually add olive oil until the pesto reaches a smooth consistency. Stir in parmesan and season with salt and pepper.