Hey buddy, I’ve just whipped up a delightful pasta dish you simply have to try. This pasta with wild garlic pesto, lemon, and toasted pine nuts is a flavorful explosion of fresh tastes – perfect for spring!
Wild garlic is one of those fantastic Norwegian spring delicacies that really elevates the dish. Combined with lemon zest and juice, you get a fresh and rich pasta dish that’s both simple and quick to make.
And trust me, once those toasted pine nuts are in place, you get the perfect nutty depth that makes this dish irresistible.
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Ingredients
- --- Pasta ---
- 400 g spaghetti or linguine
- Salt for pasta water
- --- Wild Garlic Pesto ---
- 100 g wild garlic
- 50 g Parmesan cheese, grated
- 50 g pine nuts
- 1 dl olive oil
- 1 clove garlic
- Salt and pepper to taste
- --- Others ---
- 1 lemon, juice and zest
- 25 g pine nuts, toasted for topping
Instructions
Begin by toasting 25 g of pine nuts in a dry pan. Heat the pan over medium heat and add the pine nuts. Toast them for about 3-5 minutes until golden. Be careful not to burn them.
Rinse the wild garlic thoroughly under cold water, ensuring all dirt and soil are washed away. Gently dry the leaves with a kitchen towel or paper towel.
To make the wild garlic pesto, place the wild garlic, 50 g of Parmesan cheese, 50 g of pine nuts, 1 clove of garlic, and a bit of salt and pepper into a blender or food processor. Add olive oil gradually while processing. Adjust seasoning with more salt and pepper if needed.
Bring a large pot of lightly salted water to a boil. Add 400 g of pasta and cook according to the package instructions. The pasta should be 'al dente', which usually takes 8-10 minutes.
While the pasta cooks, grate the zest from a lemon and squeeze out the juice. Set aside, ready to use.
Once the pasta is cooked, drain it, but reserve about 1 dl of the pasta water. This can be used to adjust the sauce's consistency later.
Mix the cooked pasta with the wild garlic pesto in a large bowl. Add the lemon juice and zest. If the pesto is too thick, use some of the reserved pasta water to thin it out.
Serve the pasta in deep plates, topped with the toasted pine nuts and extra grated Parmesan if desired.
Notes
If you can't find wild garlic, basil is a great substitute.
Variants & Tips
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Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer, such as penne or fusilli.
What if I can’t find wild garlic?
No worries! You can substitute wild garlic with fresh basil for a more traditional pesto.
Can I make the pesto in advance?
Absolutely, the pesto can be made in advance and stored in the refrigerator for up to a week.
Is it possible to use walnuts instead of pine nuts?
Yes, walnuts can be a good alternative, but they will offer a slightly different flavor.
How do I store leftovers?
Store leftovers in an airtight container in the fridge, and enjoy within 2-3 days. Reheat gently before serving.
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