Ingredients
- 500 g Spirali pasta3 tbsp pine nuts1 big bunch of wild garlicolive oil5 tbsp grated Parmesan cheesesome lemon zestsalt and pepperedible flowers to decorate
Instructions
1. Â Bring a large pot of salted water to a boil. Cook the pasta al dente according to the package instructions. Drain and let cool.
2. In the meantime, toast the pine nuts in a non-stick pan.
3. Wash the wild garlic leaves, separate them from the thicker stems and purée with plenty of olive oil, 2 tbsp of pine nuts and 3 tbsp of Parmesan cheese. Season the pesto with lemon zest and salt and pepper.
4. Combine the pesto with the pasta and leave for at least 15 minutes. Serve sprinkled with a few pine nuts, Parmesan, and edible flowers.
