Summary

Ingredients

• 400 g spahetti
• 2 cloves garlic)
• 12 king prawns
• 5 tablespoon rapeseed oil
• 150 g pesto (wild arlic pesto) from the lass
• Water (salt water)

For the sauce: (basil pesto)

• 150 g basil
• 3 clove (s) garlic
• 100 g walnuts
• 200 ml rapeseed oil
• salt and pepper
• 100 g parmesan or pecorino cheese

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Instructions

1. Prepare the spaghetti in salted water according to the instructions. In the meantime, peel off the garlic cloves and roughly chop them. Wash the king prawns and pat dry.
2. Sweat the garlic in the oil, add the prawns and fry for 2 minutes. Arrange the drained spaghetti with the prawns and some wild garlic pesto on plates.
3. Wild garlic is only available for a short time, so as an alternative to do-it-yourself: For a basil pesto, puree 150 g basil with 3 peeled garlic cloves and 100 g walnuts. Add 200 ml rapeseed oil, salt, pepper and fold in 100 g grated pecorino cheese or parmesan. Fill into two 200 ml glasses and cover with a little rapeseed oil.