- 2 ounces
- 1 piece
Parmesan cheese (about 20 grams)
- 14 ounces
- 1 bunch
Wild garlic (about 100 grams)
- 2 tablespoons
In a pan over medium heat, dry toast almonds until golden brown. Transfer to a plate and let cool.
Finely grate Parmesan cheese.
Cook spaghetti in boiling salted water according to package directions until al dente.
Meanwhile, rinse and dry wild garlic. Set some small leaves aside for garnish and cut remainder into small strips.
In a high vessel, puree wild garlic strips, 2 tablespoons water, almonds, grated Parmesan cheese and olive oil with an immersion blender. Season pesto with salt and cayenne pepper.
Reserve 6 tablespoons of cooking water from spaghetti. Drain spaghetti in a sieve and rinse with hot water.
Add spaghetti back to the pot and mix with wild garlic pesto and reserved cooking water. Garnish with reserved wild garlic leaves and serve.