Wild Garlic Pesto Pasta

⏱ 27 min · 🍽 4 Servings · 🧂 7 Ingredients

Ingredients

  • 400 g linguine
  • 100 g wild garlic
  • 60 g cashews
  • 50 g grated parmesan
  • 80 ml olive oil
  • 1 piece lemon
  • 6 g salt

Instructions

  1. Toast the cashews in a dry pan until fragrant, then let them cool.
  2. Wash the wild garlic and blend it with the cashews, parmesan, olive oil, the juice of half a lemon and salt into a creamy pesto.
  3. Cook the linguine until al dente in well-salted water. Keep a small cup of the cooking water, then drain.
  4. Toss the pasta with the pesto and a splash of cooking water until a silky sauce forms. Serve at once with a little lemon zest on top.
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Wild Garlic Pesto Pasta
📖 Culinse
pastavegetarianquickspring

Wild Garlic Pesto Pasta

A fresh spring pesto of young wild garlic, cashews and parmesan folded creamily through linguine. Blended raw so the green colour and aroma stay bright..

⏱

Cook time

27 min

🍽

Servings

4

🧂

Ingredients

7

View Original ↗

Nutrition

per serving

572 kcal

Calories

17 g

Protein

24 g

Fat

72 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.10 · ~€0.80/serving

Instructions

  1. 1

    Toast the cashews in a dry pan until fragrant, then let them cool.

  2. 2

    Wash the wild garlic and blend it with the cashews, parmesan, olive oil, the juice of half a lemon and salt into a creamy pesto.

  3. 3

    Cook the linguine until al dente in well-salted water. Keep a small cup of the cooking water, then drain.

  4. 4

    Toss the pasta with the pesto and a splash of cooking water until a silky sauce forms. Serve at once with a little lemon zest on top.

Wild Garlic Pesto Pasta Recipe | Culinse