Summary

Ingredients

• 500 g ribbon noodles
• 70 g wild arlic
• 50 ml olive oil or rapeseed oil
• 30 g pumpkin seeds
• 20 g pine nuts
• 2 tablespoon parmesan, grated
• salt and pepper

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Instructions

1. Boil 500 g ribbon noodles in salted water until they are al dente.
2. Wash the wild garlic, roughly chop it, puree with olives or rapeseed oil, pumpkin and pine nuts (you can also use walnuts instead) in a blender. Stir in salt and pepper and grated parmesan.
3. Heat the pesto and mix with the pasta.