Wild Garlic Pasta
The simplest wild garlic pasta recipe. And the best, probably, as well. A quick pesto stirred into freshly cooked pasta and you could not be happier!
Servings: 4
Calories: 628kcal
Ingredients
- 400 g/ 14 oz spaghetti or other pasta
- 100 g/ 3.5 oz wild garlic stalks removed
- 40 g/ 1.3 oz/ ¼ cup whole raw almonds with skin on
- 40 g/ 1.3 oz/ scant ½ cup Parmesan
- 75 ml/ 2.5 fl. oz/ ⅓ cup mild olive oil
- ⅓ teaspoon fine sea salt add more to taste
- a few drops of lemon juice to taste
Instructions
- Start cooking the water for the pasta. Once it’s boiling, add salt generously. Cook pasta according to the packet’s instructions. Drain well and reserve about 1 cup of the cooking water.
- In the meantime, make the pesto.
- Wash and dry the wild garlic very thoroughly. Chop the leaves and place them in the food processor. Process to a rough paste, scrape down the walls with a spatula.
- Depending on the food processor, you might need to roughly chop the almonds.
- Add almonds, cubed cheese, oil, salt, and lemon juice and pulse until the desired consistency is achieved. You will need to scrape the walls of the food processor a couple of times in between.
- Adjust the taste with more salt and a few drops of lemon juice.
- Mix with the cooked pasta. Add some of the reserved cooking water to loosen the consistency. Don’t add all the water, start with a little and add more gradually until it looks right to you.
- Serve sprinkled with more Parmesan.
Video
Nutrition
Serving: 1/4 of the dish | Calories: 628kcal | Carbohydrates: 79g | Protein: 19g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 20g | Cholesterol: 9mg | Sodium: 379mg | Fiber: 5g | Sugar: 3g