Wild Garlic Pesto Pasta (Print version)

Spring pasta with vibrant wild garlic pesto, pine nuts, and Parmesan in a quick Italian dish.

# Ingredient List:

→ 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
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 ½ cup of the starchy pasta water before draining in a colander.
02 - While the pasta cooks, combine the wild garlic leaves, toasted pine nuts, grated Parmesan, and garlic clove in a food processor. Pulse several times until the ingredients are coarsely chopped and well combined.
03 - With the processor running continuously, slowly drizzle in the extra virgin olive oil through the feed tube 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, incorporating splashes of the reserved pasta water as needed to achieve a silky, even coating.
05 - Divide among serving plates immediately. Finish with extra grated Parmesan and freshly cracked black pepper to taste.

# Expert Advice:

01 -
  • It captures the entire essence of spring in under thirty minutes, which feels borderline miraculous on a tired Tuesday.
  • The pesto doubles as a spread, a dip, or a stirring sauce, so you will never run out of ways to use leftovers.
02 -
  • Wild garlic pesto loses its bright color after a day in the fridge, so a thin layer of olive oil on top helps preserve it.
  • Adding the lemon juice at the very end rather than with the leaves keeps the flavor sharp and fresh.
03 -
  • If wild garlic is unavailable, blend regular basil pesto with a handful of baby spinach and one extra garlic clove for a similar effect.
  • Warm your serving bowls in a low oven before plating, a warm bowl keeps the sauce loose and glossy from first bite to last.

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