Summary

Ingredients

• 50 g almond (s), round
• 100 g wild arlic
• 50 g parmesan cheese
• 100 ml olive oil
• salt and pepper
• 400 g ribbon noodles
• 200 g mozzarella

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Instructions

1. Roast the almonds in a pan without fat. Cut the wild garlic into strips and grate the parmesan. Crush everything with the oil in a mortar, season with salt and pepper.
2. Cook the pasta until al dente, then drain. Dice the mozzarella and mix with the pesto with the pasta.