Wild garlic pesto pasta

Ingredients:

• 280g pasta
• salt

• 50g pine nuts
• 130g wild garlic leaves
• 60g Parmesan cheese
• 60g olive oil
• 1 lemon

• mozzarella/burrata

Methods:

• Start boiling the pasta in a pot of salty water.
• Toast pine nuts in a small clean frying pan.
• Roughly chop the wild garlic leaves. Grate the Parmesan. Zest the lemon.
• In a bowl, combine wild garlic leaves, Parmesan, lemon zest, olive oil and toasted pine nuts. Add 10g of lemon juice. Hand blender the pesto. Taste and adjust salt and acidity (lemon juice).
• Once the pasta is ready, place a mug in the sink before draining the pasta (to reserve some pasta water, in case it will be needed to reach a pesto-like consistency) and mix it with the pesto.
• Serve topped with a chunk of mozzarella or a ball of burrata.