Summary

Ingredients

• 500 g ribbon noodles
• 1 bunch wild garlic, approx. 80 g
• 70 ml olive oil
• 3 tomato (s), dried, pickled (glass)
• 50 g walnuts
• Salt and pepper from the mill
• 3 tablespoon parmesan or pecorino cheese, grated

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Instructions

1. Cook the pasta in salted water according to the instructions on the package.
2. In the meantime, wash and roughly chop 1 bunch of wild garlic. Puree with olive oil, tomatoes and walnuts in a blender. Season with salt and pepper. Stir in the cheese.
3. Mix the pasta with the pesto.