Pasta with wild garlic pesto

Pasta with wild garlic pesto

Vegetarian
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Ingredients

300
g pasta (you can use whole-wheat or chickpea pasta to boost the nutrient and fiber content of the dish)
120
pasta (you can use whole-wheat or chickpea pasta to boost the nutrient and fiber content of the dish)
40
g pistachios (shelled)
4
tbsp extra virgin olive oil
*
juice of half a lemon
3
tbsp Parmesan cheese (nutritional yeast works great too as a dairy substitute)
*
sea salt and pepper to taste
*
Cherry tomatoes
*
Roasted asparagus

Boil the pasta according to the instructions on the package

While the pasta is boiling prepare the pesto. Wash and place the wild garlic in a food processor. Add the pistachios, lemon juice, and Parmesan/Nutritional yeast and blend well.

Slowly add the olive oil to the pesto until you reach the desired consistency.

Season with salt and pepper.

Drain the pasta from the boiling water and mix it with the pesto.

Serve with some cherry tomatoes or roasted asparagus.

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Mix the salt into the flour. Dilute the baker’s yeast in 50ml warm water and the olive oil.