Tagliatelle with Field Salad Pesto and Cheese Crumbs

Ingredients

• 400 g tagliatelle
• Meersalz
• 150 g Field salad
• 2 Garlic cloves
• 40 g pine nuts
• 80 g freshly grated Parmesan
• 125 ml olive oil

Instructions

1. 1.

   Add the tagliatelle to boiling salted water and cook al dente.

2. 2.

   Clean the field salad, rinse thoroughly, then dry and set aside some leaves for garnish. Peel and finely chop the garlic cloves. Toast the pine nuts in a pan without fat until golden brown, cool, and roughly chop. Combine the field salad with garlic, pine nuts, half of the Parmesan, and half of the olive oil in a blender; puree. Gradually add the remaining olive oil until a creamy pesto forms. Season with salt (blend only as long as needed; heat can make the pesto bitter).

3. 3.

   Drain the pasta and mix with 3-4 tablespoons of hot pasta water and the pesto. Plate on bowls.

4. 4.

   Sprinkle with the remaining Parmesan and garnish with field salad leaves before serving.