Wild garlic pesto pasta as a fresh spring dish with seasonal vegetables and herbs
Spring Recipe

Wild garlic pesto pasta

Wild garlic, pine nuts, Parmesan, garlic and olive oil are mixed cold to a strong pesto and first combined with the hot pasta. A little pasta water makes the pesto creamy without the delicate wild garlic in the pan turning grey. Walnuts or sunflower seeds replace the pine nuts, pecorino provides a spicier note.

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Total time 22 min
Calories 610 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Preparing wild garlic pesto pasta properly

A little pasta water makes the pesto creamy without turning the delicate wild garlic in the pan grey. Wild garlic, pine nuts, Parmesan, garlic and olive oil are mixed cold to a strong pesto and then combined with the hot pasta. Walnuts or sunflower seeds replace the pine nuts, pecorino provides a spicier note.

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Recipe

Wild garlic pesto pasta

Wild garlic, pine nuts, Parmesan, garlic and olive oil are mixed cold to a strong pesto and first combined with the hot pasta. A little pasta water makes the pesto creamy, without the sensitive wild garlic in the pan turning grey.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Wild garlic: wash and pat dry. Parmesan: grate. Organic lemon: squeeze.

  2. 2

    Prepare

    Wild garlic, pine nuts, Parmesan, garlic and olive oil are mixed cold to a strong pesto and then combined with the hot pasta.

  3. 3

    Check for doneness

    A little pasta water makes the pesto creamy without turning the delicate wild garlic in the pan grey.

  4. 4

    Serve

    Toss the hot pasta with wild garlic pesto and a little cooking water until it is creamy, then serve with the remaining pine nuts and freshly grated Parmesan cheese before the wild garlic loses its colour.

Kitchen know-how

Tips for Wild garlic pesto pasta

Important for wild garlic pesto pasta

A little pasta water makes the pesto creamy without turning the delicate wild garlic in the pan grey.

Variations

How to adapt this recipe

Walnuts or sunflower seeds replace the pine nuts, pecorino provides a spicier note.

Nutrition per serving

610kcal
78.0 gCarbohydrates
21.0 gProtein
24.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Wild garlic pesto pasta

Weigh the pasta, prepare the wild garlic and keep the Parmesan cheese separately, then start the main cooking process for wild garlic pesto pasta.

A little pasta water makes the pesto creamy without turning the delicate wild garlic in the pan grey.

Cool wild garlic pesto pasta quickly. If you heat it again, note: A little pasta water makes the pesto creamy without turning the sensitive wild garlic grey in the pan. Heat the leftovers only once completely.

Walnuts or sunflower seeds replace the pine nuts, pecorino provides a spicier note.

Keep cooking

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