Pasta with Wild Garlic Pesto, Tomatoes and Pine Nuts
Bear's garlic, which is rich in vitamin C, is not only a cell protector, but can also protect against cardiovascular diseases due to the alliin it contains, which is converted to allicin when chewed. The essential oils from wild herbs can help the liver in its detoxification work.
If there is not enough time for a homemade pesto, you can also reach for pesto from a glass. Even better: Prepare a larger amount of pesto and freeze it in portions!
- For pesto
- 3 Tbsps Pine nuts
- 4 ozs Wild garlic leaf
- 5 ozs olive oil
- freshly ground peppers
- 1 oz freshly grated Parmesan
- For the pasta
- 4 ozs dried tomatoes (in oil)
- 2 balls Mozzarella (4 ounces)
- 1 bunch Arugula
- 8 ozs Cherry tomatoes
- 4 Tbsps Pine nuts
- 14 ozs Tagliatelle
- 1 Tbsp olive oil
For the pesto: toast pine nuts in a dry until lightly browned. Rinse wild garlic, shake dry, mash with pine nuts. Gradually add olive oil until pesto has a nice creamy consistency. Season with salt and pepper and stir in Parmesan.
For the pasta: pat dry tomatoes and chop. Cut mozzarella into small cubes. Rinse and spin dry arugula, cut out hard stalks. Rinse and halve cherry tomatoes. Toast pine nuts in a dry pan. Cook pasta in a plenty of boiling salted water until al dente. Heat 8 tablespoons of pesto in a large pan gently and add drained pasta, dried tomatoes, half of mozzarella and cherry tomatoes and toss well. Season with pepper and salt. Layer arugula on plates and top with pasta. Garnish with remaining mozarella and pine nuts, serve.