Wild Garlic Pesto Pasta (Printer-friendly)
Vibrant spring pasta with fragrant wild garlic pesto, pine nuts, and Parmesan in just 25 minutes.
# What You Need:
→ Wild Garlic Pesto
01 - 2.6 ounces wild garlic leaves, rinsed and patted dry
02 - 1.8 ounces toasted pine nuts or walnuts
03 - 1.8 ounces freshly grated Parmesan cheese
04 - 1 garlic clove, peeled
05 - 3.4 fluid ounces extra virgin olive oil
06 - Juice of ½ lemon
07 - Salt and black pepper, to taste
→ Pasta
08 - 14.1 ounces dried spaghetti, linguine, or penne
09 - Salt, for pasta water
→ Optional Garnish
10 - Extra grated Parmesan cheese
11 - Freshly cracked black pepper
# How to Make It:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 4 tablespoons of starchy pasta water before draining through a colander.
02 - While the pasta cooks, place the wild garlic leaves, toasted pine nuts, grated Parmesan, and garlic clove into a food processor. Pulse several times until the ingredients are roughly chopped and combined.
03 - With the processor running continuously, slowly drizzle in the extra virgin olive oil through the feed tube. Continue processing until a smooth, vibrant green paste forms. Add the lemon juice and season with salt and black pepper to taste.
04 - Transfer the drained pasta back to the pot or a large serving bowl. Add the wild garlic pesto and toss thoroughly, splashing in reserved pasta water as needed to achieve a silky, even coating on every strand.
05 - Divide among warmed plates or bowls. Finish with an extra shower of grated Parmesan and a generous crack of black pepper, if desired. Serve immediately while the pesto is at its freshest and most fragrant.
# Expert Tips:
01 -
- Wild garlic pesto is one of those sauces that tastes impossibly gourmet but takes less than ten minutes to throw together.
- The flavor is brighter and more complex than regular basil pesto, with a mild heat that clings to every strand of pasta.
02 -
- Wild garlic has a very short season from late March to May so grab it when you see it and do not hesitate.
- I once tried making this in a blender instead of a food processor and the bottom turned to mush while the top leaves stayed whole. Use the pulse function and be patient.
03 -
- Reserve more pasta water than you think you need because it is impossible to get back once drained.
- If you have leftover pesto, store it in a jar with a thin layer of olive oil on top and it will keep beautifully in the fridge for up to three days.