Pasta with Mache Pesto

Cook the tagliatelle pasta in boiling salted water until al dente.

Meanwhile, rinse the mache thoroughly, then spin dry and set aside a few leaves for garnish. Peel the garlic cloves and finely chop. Toast the pine nuts until golden brown in a dry frying pan, allow to cool and chop coarsely. Place the mache, garlic, pine nuts, half the Parmesan and half the olive oil in a blender and puree. Gradually incorporate the remaining olive oil to make a thick pesto. Add salt to taste. (Only process the pesto in the blender as long as necessary. Heat generated makes the pesto bitter.)

Drain the pasta and mix with 3-4 tablespoons hot pasta water and the pesto. Arrange on plates.