Spaghetti with Wild Garlic and Almond Pesto

Ingredients

• 50 g ground almonds
• 50 g Parmesan (1 piece)
• 400 g Whole Wheat Spaghetti
• Salt
• 100 g wild garlic (1 bundle)
• 2 tbsp olive oil
• Cayenne pepper

Instructions

1. 1.

   Roast the almonds in a pan over medium heat without fat until golden brown, transfer to a plate and let cool.

2. 2.

   Grate the Parmesan cheese finely.

3. 3.

   Cook the spaghetti in boiling salted water according to package instructions until al dente.

4. 4.

   Meanwhile wash the wild garlic, dry it, and trim. Set aside a few small leaves for garnish; cut the rest into thin strips.

5. 5.

   Place the wild garlic strips, 2 tbsp water, almonds, grated Parmesan, and olive oil in a tall container and blend with an immersion blender until smooth. Season the pesto with salt and cayenne pepper.

6. 6.

   Reserve 6 tbsp of the pasta cooking water. Drain the spaghetti in a colander, rinse with hot water, and let drain.

7. 7.

   Return the spaghetti to the pot and mix with the wild garlic pesto and reserved pasta water. Plate and garnish with the reserved wild garlic leaves.