Preparazione

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.