Pasta with Wild Garlic Pesto
83 / 100
ready in 30 min.
Cook pasta in a large pot of boiling salted water until al dente.
Toast pine nuts in a dry skillet until golden brown. Rinse wild garlic, shake dry and coarsely chop. Puree garlic in a blender with pine nuts and gradually add olive oil until the pesto has a nice creamy consistency. Stir in Parmesan and season with salt and pepper.
Add drained pasta and mix with pesto. To serve, arrange pasta into nests and garnish with Parmesan.