Wild Garlic Pesto Pasta (Print View)

Fresh wild garlic pesto tossed with al dente pasta, pine nuts and Parmesan for a vibrant spring dish.

# Ingredient List:

→ Pasta

01 - 14 oz dried spaghetti or linguine
02 - 1 tablespoon kosher salt (for pasta water)

→ Wild Garlic Pesto

03 - 2.8 oz wild garlic leaves, washed and patted dry
04 - 1 oz pine nuts (or walnuts for variation)
05 - 1.75 oz freshly grated Parmesan cheese
06 - ⅓ cup extra virgin olive oil
07 - 1 small garlic clove (optional)
08 - Juice of ½ lemon
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - Extra grated Parmesan for serving
11 - Wild garlic leaves or edible flowers (optional)

# How to Make:

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. Before draining, reserve ½ cup of the starchy pasta water — this will help bring the sauce together later.
02 - While the pasta cooks, add the wild garlic leaves, pine nuts, Parmesan, olive oil, garlic clove (if using), lemon juice, and a pinch each of salt and pepper to a food processor or blender. Blend until smooth, scraping down the sides once or twice. Taste and adjust the seasoning as needed.
03 - Drain the pasta and return it to the warm pot. Add the wild garlic pesto and toss vigorously to coat every strand. Splash in a little of the reserved pasta water at a time until the sauce reaches a silky, clinging consistency.
04 - Divide among warm bowls right away. Finish with an extra shower of grated Parmesan and a few wild garlic leaves or edible flowers if you have them.

# Expert Advice:

01 -
  • The pesto comes together in under five minutes while your pasta water boils, making this one of the fastest weeknight dinners imaginable.
  • That vivid green color is so striking it will make everyone at the table ask what on earth you put in it.
  • It freezes beautifully, so you can stash extra pesto and relive spring in the middle of January.
02 -
  • Wild garlic loses its bright color if you overheat it, so never add the pesto to a hot pan on the stove.
  • I once forgot to save the pasta water and ended up with a clumpy mess that taught me to put a mug next to the pot as a reminder.
03 -
  • A tiny pinch of sugar in the pesto balances any bitterness in older wild garlic leaves and rounds out the flavor beautifully.
  • Warm your serving bowls in a low oven for two minutes before plating, because a warm bowl keeps the sauce loose and glossy instead of seizing up.

Go Back