Tagliatelle with wild garlic pesto

Step 1/ 4

• 15 g cashews
• 15 g sunflower seeds

• frying pan

Heat a frying pan over medium-low heat. Toast cashews and sunflower seeds until fragrant and lightly browned, tossing often to avoid burning.

Step 2/ 4

• 200 g tagliatelle
• salt

• colander
• large pot

Bring water to a boil in a pot and salt generously. Cook tagliatelle according to package instructions or until al dente. Drain.

Step 3/ 4

• 50 g wild garlic
• 25 g Parmesan cheese
• 50 ml olive oil
• salt
• pepper

• food processor

In the meantime, pluck wild garlic leaves from stems and tear leaves into the food processor. Add toasted cashews and sunflower seeds, Parmesan cheese, olive oil, season with salt and pepper to taste, and blend until smooth.

Step 4/ 4

• Parmesan cheese for serving
• wild garlic for serving

• cooking spoon

Combine drained tagliatelle with wild garlic pesto. Serve with freshly grated Parmesan cheese and more wild garlic leaves. Enjoy!

Enjoy your meal!