Wild Garlic Pesto Tagliatelle
Capture the beautiful taste and aromas of wild garlic in this punchy seasonal pesto. Toss with your favourite pasta for a simple weekday meal or, coat freshly boiled Jersey Royal potatoes, tender asparagus tips and peas. Serve with poached salmon for an elegant lunch.
If you can’t get hold of wild garlic use a mixture of rocket leaves and fresh basil. Tip - freeze any surplus in small tubs.
Serves: 4
Prep Time: 15 minutes
Ingredients:
- 100g wild garlic, washed and patted dry (or a mixture of rocket leaves and basil when not in season)
- 50g parmesan cheese, grated finely
- 50g of toasted pine nuts (or toasted hazelnuts)
- olive oil (or rapeseed oil)
- small lemon
To serve
- 300g tagliatelle
- grated parmesan
Method
- Roughly chop the wild garlic leaves.
- Place the wild garlic leaves, parmesan and pine nuts in a food processor and blitz to form a rough paste.
- With the motor running slowly add olive oil until you have a loose puree. Add a squeeze of lemon juice to taste.
- Use a spatula to transfer the pesto into a small bowl or jar.
- Meanwhile bring a large saucepan of salted water to a boil.
- Cook the pasta according to pack instructions, drain and toss with the pesto.
- Serve with extra parmesan and pine nuts.
