Penne with Wild Garlic Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 bunch wild garlic
- olive oil
- salt
- Pepper from the grinder
- 250 g penne
- 1 handful pine nuts
- 1 handful parmesan, grated
Print Recipe
Pin Recipe Instructions
- Roughly chop wild garlic and put in a food processor (mixer). Add the parmesan cheese. Lightly roast the pine nuts in a pan and add to the wild garlic. Add a little olive oil and puree everything. Gradually pour in olive oil until the typical, creamy consistency of a pesto is achieved. Season to taste with salt and pepper.
- Bite the penne in plenty of salted water and drain. Retain a little of the cooking water. Heat some olive oil in a large pan, add the pasta, a large dollop of pesto and 1 ladle of pasta water. Mix everything well and serve immediately with fresh Parmesan.
- Pour the rest of the pesto into screw-top jars. Cover the surface with olive oil and the pesto will keep in the refrigerator for a good 4 weeks. Also tastes good with fried meat and fish.
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