Pasta with Wild Garlic Pesto
Ingredients:
Method:
- 300g spaghetti or Tagliatelle pasta
- 150g wild garlic leaves or a good handful – in this simple recipe you can add more to achieve the flavour you want
- 50g hard local made cheese, finely grated
- 1 garlic clove, finely chopped
- Zest and juice of ½ a lemon
- 50g toasted nuts – traditionally pine nuts are used but you can choose to use your favourite
- 150ml Rapeseed oil
- Put the raw wild garlic in a food processor, along with the Parmesan, garlic, lemon zest and toasted nuts. Blitz to a rough paste. Slowly add the rapeseed oil and lemon juice. Season with Irish sea salt and pepper. Put into a used clean jar. It will keep in your fridge for 3 weeks.
- Cook the spaghetti in a pot of boiling water according to the package instructions, then drain and reserve a cup of cooking water.
- Add the pesto to the drained pasta, toss and add 1-2 tablespoon of cooking water to thin out the pesto until all the pasta is coated.
- Sprinkle with some fresh pieces of garlic leaves and flowers.
