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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.